This black bean and corn salad is easy to put together with just a few good ingredients, then tossed with a light lime vinagrette that brings it together and seals the deal.
Southwestern Black Bean and Corn Salad
Recipe from Whole Foods
2 cups fresh or frozen and thawed corn kernels
1/2 cup finely chopped red onion
2 tablespoons seasoned rice vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lime juice
1/4 teaspoon sea salt
1/2 teaspoon ground black pepper
4 cups added no-salt, cooked black beans, rinsed and drained
1 red bell pepper, cored, seeded and chopped
1/3 cup cilantro leaves, finely chopped
Bring a medium pot of water to a boil. Add corn and cook for 1 minute, then drain well and rinse in cold water, and drain again. ( If using frozen corn skip this step.) Meanwhile, rinse onions in cold water to remove some of their sharp acidic flavor, drain well, and set aside.
In a large bowl, whisk together vinegar, olive oil, lime juice salt and pepper to make a dressing. Add beans, corn, onions, and bell pepper and toss until just incorporated. Cover and chill for about two hours. Add cilantro and toss again just before serving.