Ingredients:

  • 1 (15 ounce / 425g) can black beans, rinsed and drained
  • 2 cups (320g) frozen corn kernels, thawed (or fresh corn from 2 ears)
  • 1 red bell pepper, finely diced (about 1 cup / 160g)
  • 1/2 red onion, finely diced (about 1/2 cup / 80g)
  • 1/2 cup (50g) chopped fresh cilantro
  • 1 jalapeño, seeded and minced (optional)
  • 1/4 cup (60ml) fresh lime juice (from about 2-3 limes)
  • 2 tablespoons (30ml) olive oil, extra virgin
  • 1 tablespoon (15ml) red wine vinegar
  • 1 teaspoon (5ml) honey or agave nectar
  • 1/2 teaspoon (2.5ml) ground cumin
  • 1/4 teaspoon (1.25ml) chili powder
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. If using fresh corn, grill, boil, or steam until tender-crisp. Let cool slightly and cut kernels from the cob. If using frozen corn, thaw it under running water, or slightly microwave it so it retains the shape.
  2. Dice the bell pepper and red onion. Mince the jalapeño (if using) and chop the cilantro.
  3. In a small bowl or jar, whisk together the lime juice, olive oil, red wine vinegar, honey, cumin, chili powder, salt, and pepper.
  4. In a large mixing bowl, combine the black beans, corn, bell pepper, red onion, jalapeño (if using), and cilantro.
  5. Pour the lime dressing over the salad and toss gently to combine.
  6. For best flavor, cover and chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together nicely.