Summer Market Herb-Infused Corn and Black Bean Salad

Sweet corn and black beans tossed with fresh herbs and a zesty lime vinaigrette, perfect for a picnic at the park.

Cuisine: Mexican

Category: Salads

Prep: 20 minutes. Cook: 3 minutes.

Serves 4.

Ingredients

• 2 cups, cut from 2 ears fresh corn kernels
• 1 can (15 oz), drained and rinsed black beans
• 1/2 medium, finely diced red bell pepper
• 1/4 cup, finely diced red onion
• 2 tbsp lime juice
• 1 tbsp olive oil
• 3 tbsp, chopped fresh cilantro
• 1/2 tsp cumin

Instructions

1. Step 1: Bring a small pot of salted water to a boil. Add corn kernels and cook for 3 minutes until bright yellow and tender-crisp, then drain and cool under running water.
2. Step 2: In a large bowl, whisk lime juice, olive oil, cumin, and a pinch of salt until emulsified.
3. Step 3: Add cooled corn, drained black beans, diced bell pepper, and red onion to the bowl. Toss gently until evenly coated with dressing.
4. Step 4: Stir in 2 tbsp chopped cilantro and let sit for 10 minutes to allow flavors to meld.
5. Step 5: Taste and adjust seasoning with more lime juice or salt if needed. Serve chilled or at room temperature for a refreshing side dish.