Cooking Wright

Southwestern Corn and Black Bean Salad


· 28 oz canned black beans, rinsed and drained
· 1 teaspoon olive oil
· 2 teaspoons cumin seeds (Cecily used cumin powder and guessed how much)
· 2 garlic cloves, minced
· 2 cups fresh corn kernels (or 2 x 14 oz cans) (Cecily used frozen)
· 2 cups chopped tomato
· 1 cup finely chopped sweet onion
· 1 cup chopped red bell pepper
· 1 cup chopped green bell pepper
· Optional: shredded/chopped cooked chicken. I like to add in shredded BBQ rotisserie chicken.

· 1/2 cup fresh lime juice (about 3 limes)
· 1 tablespoon chili powder
· 3 tablespoons olive oil
· 2 teaspoons salt
· 1 1/2 teaspoons ground cumin
· 2 teaspoons honey
· 3 garlic cloves, minced
· 2 jalapeño peppers, seeded and minced (Cecily recommends 1/2 jalapeño, use gloves!)
· 1/3 cup chopped fresh cilantro


Heat 1 teaspoon oil in medium sauce pan over medium heat. Add cumin seeds and 2 garlic cloves; cook 1 minute, stirring frequently. Add beans and cook until warmed enough to flavor (just a few minutes). Combine bean mixture, corn, tomato, onion, and bell peppers in a large bowl.· To prepare dressing, combine juice and next 7 ingredients (juice through jalapeños), stirring with a whisk. Stir in cilantro. Pour dressing over bean mixture; stir gently to combine. Cover and refrigerate at least 30 minutes.

Back to all Salads & Dressings recipes