Of my favorite things to make when I am feeding a crowd of people is this black bean salad. It’s super easy, you can make it ahead of time (the longer it sits in the fridge the better it tastes) and goes well with so many things! I love serving this salad with grilled chicken but I also make it for burrito bowls (Chipotle style), hamburgers, fajitas, it is so, so good.
You can modify this recipe depending on the people you’re feeding. This time I made it mild because my guests are not very big into spicy food so I went with bell pepper, but you can use jalapeños or even serrano peppers if you want a good kick. You can make it extra fancy using grilled corn instead of frozen, you can add chunks of avocado. Oh, the possibilities!
The colors are so festive, they scream summer! This salad is
Full recipe below.
Black Bean and corn salsa
Ingredients
- 2 cans black beans (rinse and dried)
- 1 1/2 cup frozen corns (thawed)
- 1/2 red onion (chopped)
- 1 bell pepper (chopped)
- bunch of fresh cilantro (chopped)
- 1/8 cup olive oil
- juice of 2 limes
- 1 1/2 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
Instructions
- In a large bowl add the beans, corn, bell pepper, and red onion. Drizzle with olive oil and lime juice. Add the spices and stir everything together. Taste and adjust seasoning if needed. Stir in the fresh chopped cilantro. Chill in the refrigerator until ready to serve.
