This is an easy salad to throw together. I usually give it a southwestern flair by adding hot peppers, but they can be reduced or eliminated for those who prefer less heat.
Ingredients
- 1 10 oz bag of frozen roasted corn. (Trader Joes sells this in the frozen foods aisle. I substituted regular frozen corn)
- 1 can black beans (rinsed and drained)
- 1 red bell pepper
- 1/4 – 1/2 vidalia or other sweet onion
- 1 cup cherry tomatoes
- zest from one lime
- juice from one or two limes (about 1/4 cup)
- 1 jalapeño pepper (optional)
- 1 tsp chipotle pepper powder (optional)
- 2-3 fresh scallions
- 1 cup chopped fresh cilantro
- 1/4 cup olive oil
- salt and pepper to taste
Procedure
- If roasted corn is not available, heat a 10-12 inch skillet over high heat. (Cast iron would work well for this.) When hot, add 2 tbs vegetable oil to the skillet and the bag of frozen corn. Spread the corn evenly over the bottom of the skillet and allow to cook until slightly charred. With a spatula, turn the corn so that other sides can brown. Initially, the corn will give off moisture. When you begin hearing the corn “pop” a little like popcorn, you will know that is ready to take up.
- Chop the red peppers, vidalia onion, and scallions into a small dice.
- Slice the cherry tomatoes in half
- Mince the jalapeño pepper. I usually remove the seeds and membrane. Jalapeños vary in heat intensity. You may want to taste it to determine how much you want to add.
- Combine all ingredients in a bowl and toss
- Taste to adjust seasoning.
Variations
I sometimes add about 1/3 – 1/2 cup of salsa to the salad. Choose your favorite. An avocado based dressing is also a nice addition. (One mashed avocado, juice from one lime, and about 1/3 cup olive oil.)