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black bean & corn salad

(2 ratings)
NELady avatar
Recipe by
NE Lady
@NELady
Chadron, NE

Easy salad for Mexican night at our house. You can adjust the spiciness by adding more peppers or omitting them. The hot sauce does add a spicy zing; if you're leaving out the hot sauce, I recommend adding a squeeze or two of lime juice.

(2 ratings)
yield 4 -6
prep time 10 Min
cook time 10 Min
method Saute

Ingredients For black bean & corn salad

  • 1 Tbsp
    avocado oil
  • 15 oz
    black beans, canned (drained)
  • 12 oz
    corn, frozen
  • 1-2 clove
    garlic, minced
  • 1 md
    onion, chopped
  • 1
    bell pepper, chopped
  • 1
    jalapeño, chopped
  • 2
    roma tomatoes, chopped
  • salt, to taste
  • black pepper, to taste
  • hot sauce, to taste (i use tapatia)

How To Make black bean & corn salad

  • Chopped Veggies
    1
    Drain and rinse black beans; chop bell pepper, onion, jalapeno & tomatoes. Mince the garlic.
  • Add frozen corn to the hot oil.
    2
    Heat up oil over a medium-high heat in a large skillet; add corn and cook 3-5 minutes, until the corn is hot.
  • Add veggies to hot corn.
    3
    Add all of the chopped/minced ingredients into the skillet and stir well. Season with salt and black pepper. Cook 2-4 minutes, or until the veggies are fragrant and a little soft.
  • Add beans to the corn and veggies.
    4
    Turn off the heat. Add the drained black beans. Stir well. Add hot sauce to taste.
  • Cool, refrigerate & eat!
    5
    Cool, then refrigerate for at least 2 hours. Serve cold.
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