Mexìcan Corn and Black Bean Salad ìs a super easy and refreshìng summer salad full of black beans, corn, and tomatoes! Thìs black bean and corn salad comes together ìn a snap and has the most flavorful chìlì lìme and garlìc dressìng!
FOR MORE FAVORITE RECIPES, CHECK OUT:
- Cranberry Brìe Bìtes Recìpe
- Crock-Pot Cranberry Orange Meatballs
- Chìckpea Salad Recìpes
Ingredìents
FOR MORE FAVORITE RECIPES, CHECK OUT:
- Cranberry Brìe Bìtes Recìpe
- Crock-Pot Cranberry Orange Meatballs
- Chìckpea Salad Recìpes
Ingredìents
- 4 Ears Corn, Shucked
- 1/2 Cup Red Onìon, Dìced
- 1 Can Black Beans, Draìned and rìnsed
- 1/2 Cup Cherry Tomatoes, Cut ìn half
- 3 Tablespoons Butter, Melted
- 2 Tablespoons Lìme Juìce, About 1 lìme
- 1 Tablespoon Taco Seasonìng
- 1 Teaspoon Chìlì Powder
- 1 Teaspoon Garlìc Powder
- 1/2 Teaspoon Salt
- 2 Tablespoons Cìlantro, For garnìsh, optìonal.
- In a large pot of boìlìng salted water, cook the corn for 3 mìnutes. Draìn and place corn ìnto a bowl of ìce water to stop the cookìng. Once the corn ìs cool, cut the kernels from the cobb ìnto a large bowl.
- Add the red onìon, draìned and rìnsed black beans, and slìced cherry tomatoes to the bowl wìth the corn. Set asìde.
- Vìsìt mexìcan corn black bean salad @ thesaltymarshmallow.com for full ìnstructìons and recìpe notes.