Southwestern Black Bean and Corn Salad

• Vegetarian
• Gluten free

• Produce

  • 1 can Black beans
  • 2 cups Corn, fresh
  • 1 Red bell pepper
  • 1/2 Red onion

• Condiments

  • 1 tbsp Honey
  • 1 Hot sauce
  • 2 tbsp Lime juice

• Baking & Spices

  • 1 Salt

• Nuts & Seeds

  • 1/2 tsp Cumin

Found on noshtastic.com

Description

Ingredients

• 2 cups fresh corn (approx 3 corn cobs - see note)
• 1 can black beans, rinsed and drained
• ½ red onion, finely chopped
• 1 red bell pepper, finely chopped
• 2 tablespoons lime juice, freshly squeezed is best
• 1 tablespoon honey (if vegan use brown rice syrup)
• ½ tsp cumin
• salt, to taste
• Hot sauce (optional)

Directions

• You can use frozen corn, canned corn or fresh corn. If you use fresh corn cook the corn cobs in boiling water for about five minutes, let them cool a little then cut the corn off. Make sure you have all the silks removed before you do that, you dont really want them in the salad.
• If you use frozen corn theres no need to defrost it, just add it as is and it will defrost quickly and help chill the rest of the salad.
• Cut the vegetables as directed.
• Mix beans, corn and vegetables together in one bowl.
• Mix the remaining ingredients together (except the salt) to make the dressing, then pour over the bean salad and mix well to combine. Add hot sauce if you want to give it a little kick, my kids wont eat it like that so I left it out. If you like more lime juice in the dressing you can adjust that up or down to suit your taste.
• Season with salt and chill before serving.