Southwestern Corn and Black Bean Salad
Ingredients
- 4 cups corn boiled, off the cob (instructions below if needed)
- 2 cans black beans rinsed and drained
- 4 medium roma tomatoes diced (should yield about 3-4 cups)
- 2 cups red onion diced
- 1/2 cup cilantro chopped to taste (stems and leaves)
- 1/3 cup lime juice *can use 1/2 cup if you prefer extra bright and zesty flavors
- Salt to taste (I used 3 generous pinches) instructions on salting to taste are below
Directions
For the corn:
- In a large stock pot full of water + 1 tsp salt. Bring the water to a boil. Add the corn and boil for 8-10 minutes, until the corn is bright yellow in color and tender, while still maintaining a little bit of firmness.
- Place the cooked corn into a bowl of cold water and then run more cold water over the corn until the temperature neutralizes and it's no longer piping hot.
- One at a time, place the corn on the cutting board, thick side down. Hold the top of the corn firmly, while anchoring the bottom of the corn onto the cutting board. Then use a chefs knife to slice the kernels off the cob, until you hit the spine of the corn. The knife should slide easily down the cob and you may have to rock it back and forth a bit to get all of the kernels off. Repeat with all of the corn until its all off the cob.
For the salad:
- In a bowl, combine the corn and all of the other salad ingredients. Toss until combined.
- Taste to make sure the levels of cilantro, salt and lime juice are to your liking. If not, feel free to add a little bit more at a time, then toss and taste. In terms of salting to taste, i recommend adding 1/8 tsp at a time, then tossing and tasting until you reach your desired salt levels.
- Serve immediately or cover in a sealed container and keep in the fridge up to 4 days.