Mexican-Inspired Corn and Black Bean Salad

This simple and flavorful salad is a great way to use up leftover corn and black beans. It's also a great make-ahead dish, as it can be chilled for later. The combination of sweet corn, hearty black beans, fresh vegetables, and zesty lime dressing is sure to please everyone at your table.

This salad was inspired by a trip to Mexico City, where I had a similar dish at a local market. I was immediately struck by the combination of flavors and textures, and I knew I had to recreate it at home. After a few experiments, I came up with this recipe, which is now a staple in my summer repertoire.

Prep time: 10 | Cook time: 0 | Serves: 4

Ingredients

• 1 cup frozen corn, thawed
• 1 cup cooked black beans, rinsed and drained
• 1/2 cup chopped red onion
• 1/2 cup chopped cilantro
• 1/4 cup chopped jalapeno pepper
• 1/4 cup fresh lime juice
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the corn, black beans, red onion, cilantro, jalapeno pepper, lime juice, olive oil, cumin, salt, and pepper.
2. Stir until well combined.
3. Serve immediately or chill for later.

Why It Works

• The combination of sweet corn, hearty black beans, fresh vegetables, and zesty lime dressing is incredibly flavorful.
• The salad is easy to make and can be tailored to your own taste preferences.
• The salad is a great make-ahead dish, as it can be chilled for later.