Smoky Southwestern Black Bean and Corn Salad
Fresh cilantro and a zesty honey lime dressing makes this crisp black bean and corn salad great side with grilled fare or worthy addition to any burrito or quesadilla recipe.
Recipe - Stillwater
Smoky Southwestern Black Bean and Corn Salad
Prep Time5 Minutes
Servings4
Cook Time10 Minutes
Ingredients
1 package (10 oz) Birds Eye Super Sweet corn kernels
1 can (14 oz) black beans, drained and rinsed
1 small red bell pepper, seeded and chopped
1 medium jalapeno, seeded and chopped
1/2 cup red onion, chopped
1/4 cup chopped cilantro
2 tbsp lime juice
1 chipotle chili in adobo sauce, finely chopped
1/2 tsp honey
1/2 tsp salt
2 tbsp vegetable oil
Directions
- Cook corn according to package directions. Drain and rinse under cold water until cool.
- In a large bowl, combine corn, black beans, red pepper, jalapeno, red onion, and cilantro.
- In a small bowl, combine lime juice, chipotle chili, honey, and salt. Slowly whisk in oil. Drizzle vinaigrette over the bean and corn mixture and toss to coat.
5 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Birds Eye Steamfresh Super Sweet Corn Frozen Vegetables, 10 Ounce
$1.67 was $2.49$0.17/oz
Bushs Best Black Beans, 15 Ounce
$1.99$0.13/oz
Produce Red Bell Pepper, 1 Each
$2.49
Fresh Jalapeno Peppers, 0.1 Pound
$0.20 avg/ea$1.99/lb
Produce Red Sweet Onion, 0.75 Pound
$1.49 avg/ea$1.99/lb
Fresh Cilantro Herbs, 1 Each
$1.49
Concord Foods Lime Juice, Reconstituted, 4.5 Ounce
$1.29 was $1.79$0.29/oz
La Costena Chipotles, Peppers in Adobo Sauce, 7 Ounce
$2.99$0.43/oz
Essential Everyday Honey, 24 Ounce
$8.19$0.34/oz
Essential Everyday Salt, Plain, 26 Ounce
$1.29$0.05/oz
Essential Everyday Vegetable Oil, Pure, 24 Ounce
$3.39$0.14/oz
Directions
- Cook corn according to package directions. Drain and rinse under cold water until cool.
- In a large bowl, combine corn, black beans, red pepper, jalapeno, red onion, and cilantro.
- In a small bowl, combine lime juice, chipotle chili, honey, and salt. Slowly whisk in oil. Drizzle vinaigrette over the bean and corn mixture and toss to coat.