The Pioneer Woman Tasty Kitchen
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Black Bean and Corn Salad

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Level: Easy

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Description

This dish is very versatile. It can be a salsa, it is a great topping for tacos, fajitas, or salads, and can also be a side all on its own.

Ingredients

  • 2 ears Fresh Corn, Shucked
  • ½ cups Grape Tomatoes, Cut In Half Or Into Thirds
  • 1 whole Small Red Pepper
  • 2 whole Green Onions, Chopped
  • 1 can (15 Oz. Can) Black Beans, Drained And Rinsed
  • 1-½ whole Limes, Juiced
  • ½ Tablespoons Olive Oil
  • 1-½ Tablespoon Fresh Cilantro, Chopped
  • Salt And Pepper, to taste

Preparation

Start a pot of salted water boiling for the corn. Once lightly boiling, add the corn and let them cook for 3 minutes. Shock the corn in an ice bath once done and then drain on paper towels. Prep all other veggies and the beans and add them to a large bowl. Once the corn is drained, carefully cut the kernels off the cob and add to the bowl. Squeeze the lime juice into the mixture and add the olive oil and cilantro. Add some salt and pepper, stir, and taste to see if you need more. You don’t want too much; I added about 1/2 teaspoon of each. Let sit for 15 minutes or so and then serve.

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