PrintBlack Bean, Corn, Red Pepper Salad
This recipe is a variation on our favorite Black Bean, Corn, Avocado Salad recipe. The difference is the serving size is reduced in half and Hakurei Salad Turnips from this weeks CSA were diced in and no avocados were added.
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 2 1x
Ingredients
Scale
- 1 15-ounce cans black beans, rinsed and drained
- 1 ears fresh corn, kernels cut off the cob, or 1 cup thawed from frozen at room temp
- 1 red bell peppers, diced
- 1 hakurei salad turnip, diced
- 1 cloves garlic, minced
- 1/2 small red onion, diced small (or shallots)
- 1 tablespoons sugar
- 1 teaspoon lime zest (be sure to zest limes before juicing them)
- 3 tablespoons fresh lime juice
- Kosher salt and fresh ground black pepper
- Cayenne pepper, to taste
- 1/4 cup chopped fresh cilantro, plus more for garnish
- Extra-virgin olive oil
- Tortilla chips (for serving)
Instructions
- Combine black beans, corn kernels, red pepper, turnip, garlic, red onion, sugar, lime zest and lime juice in a large bowl and mix well. Season with salt and fresh ground pepper. Taste and adjust seasoning. Mix in a pinch of cayenne. Taste again and add more cayenne if more heat is needed.
- Cover and chill for a few hours or overnight, stirring occasionally to evenly marinate.
- Right before serving add cilantro and 1/4 cup olive oil. Taste and adjust seasonings, adding more salt, pepper or cayenne if needed.
- Serve at room temperature with corn chips.