Sweet Corn and Black Bean Salad

Sweet Corn and Black Bean Salad

By mk Published: May 9, 2013

• Yield: 6 Servings

Recipe courtesy of Whole Foods Market Simple to prepare, colorful and flavorful, this salad combines fresh sweet corn, tender black …

Ingredients

• 2 cups fresh or frozen and thawed corn kernels
• 1/2 cup red onion finely chopped
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lime juice
• 1/4 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 4 cups no-salt added cooked black beans rinsed and drained
• 1 red bell pepper cored, seeded and chopped
• 1/3 cup cilantro leaves finely chopped

Instructions

1. Bring a medium pot of water to a boil. Add corn and cook for 1 minute, then drain well, rinse in cold water and drain again. (If using frozen corn, skip this step.) Meanwhile, rinse onions in cold water to remove some of their sharp, acidic flavor; drain well and set aside.
   
2. In a large bowl, whisk together vinegar, olive oil, lime juice, salt and pepper to make a dressing.
   
3. Add beans, corn, onion and bell pepper and toss until just incorporated.
   
4. Cover and chill for about 2 hours. Add cilantro and toss again before serving.
   

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