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.
Author:Julie Smith
Prep Time:20
Total Time:20 minutes
Yield:21x
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.