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Try SavoraRoasted Corn and Black Bean Salsa Salad
This vibrant and flavorful salad is a crowd-pleaser! Fire-roasted corn and hearty black beans combine with colorful bell peppers and a touch of green chile for a delicious and easy dish. Perfect as a side, appetizer, or topping for your favorite Mexican-inspired meals.
Ingredients
- Roasted Corn2 cups
- (15-ounce) can Black Beans1
- Red Bell Pepper1
- Orange Bell Pepper1
- (4-ounce) can Diced Green Chiles1
- Red Onion1/2
- Fresh Cilantro1/4 cup
- Lime Juice2 tablespoons
- Olive Oil2 tablespoons
- Cumin1 teaspoon
- Salt1/2 teaspoon
- Black Pepper1/4 teaspoon
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Learn MoreMethod
If using fresh corn, roast the corn on the grill or in a skillet until lightly charred. Let cool slightly, then cut the kernels off the cob.
In a large bowl, combine the roasted corn, drained and rinsed black beans, diced red and orange bell peppers, diced green chiles, and finely chopped red onion.
Add the chopped fresh cilantro to the bowl.
In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
Pour the dressing over the corn and black bean mixture and toss gently to combine.
Taste and adjust seasonings as needed. For a spicier kick, add a pinch of cayenne pepper or a few drops of your favorite hot sauce.
Serve immediately or chill for later. This salad is delicious on its own, with tortilla chips, or as a topping for grilled chicken or fish.
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