4 Videos | Photo: Black Bean, Corn and Tomato Salad Recipe
Ingredients
Salad:
- 3 tablespoons olive oil
- 1 onion, diced
- 1 tablespoon kosher salt
- 2 1/2 teaspoons smoked paprika
- 1/2 teaspoon cayenne pepper, optional
- 4 ears corn, kernels removed or 2 cups frozen and thawed corn kernels
- 1 dried bay leaf
- 3/4 cup chicken broth
- 2 (15-ounce) cans black beans, rinsed and drained
- 2 tomatoes, chopped
- 6 ounces jicama, peeled and diced into 1/4-inch pieces (about 1 cup)
- 1/4 cup chopped fresh cilantro leaves
Dressing:
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 3 tablespoons agave nectar or 2 tablespoons maple syrup
- 2 tablespoons lemon zest
- 2 tablespoons lime zest
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Directions
Salad: In a large skillet, heat the oil over medium-high heat. Add the onion, salt, smoked paprika, and cayenne pepper, if using. Cook for 6 to 8 minutes until soft. Add the corn kernels and bay leaf. Cook, stirring constantly, for 2 minutes. Add the broth and black beans. Bring the mixture to a boil, reduce the heat and simmer for 4 minutes. Add the tomatoes and jicama and stir until warmed through, about 1 minute. Remove the pan from the heat.
Dressing: In a small bowl, combine the lemon juice, lime juice, agave nectar (or maple syrup, if using), lemon zest, and lime zest. Whisk in the olive oil until the mixture is smooth. Season with salt and pepper, to taste.
Remove the bay leaf and put the salad in a serving bowl. Pour the dressing over the salad and mix well. Season with salt and pepper, to taste. Garnish with chopped cilantro and serve warm or at room temperature.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 48 reviews
By wethinksmall
on March 22, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was really good! I didn't use the jicama or the dressing, i forgot to putthe cilantro in but it was really good. i added some quinoa, extra sharp cheddar cheese and romaine lettuce. It was really good and not too spicy. Next time I make it I'll try the jicama and make it into tacos. Definitely need to half the recipe as it make way too much for 2 people.
By BipperBop
North Carolina
on August 22, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Delicious -with changes! I have made this several times and I love it, but I make it as follows. I do not cook as she suggests. I use fresh cooked corn cut off the cob, fresh tomato, canned black beans rinsed, half of a red onion and cilantro. I generally use her ratios or a half recipe. Mix all this together cold. I make the dressing exactly by the recipe. It is incredible! I use maple syrup or honey for the sweetener. In a pinch I'll use all lemon or all lime depending on what I have. Don't leave out the zest. To the dressing I add my salt and pepper and some cumin and paprika. Marinate a few hours and eat. This will be a hit at any summer party. Delish!
By nancy buck
Pensacola FL
on August 11, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was ok but I've had better corn and black bean salads. I didn't cook mine because I wanted cold salad with all the crunch factor. I left out the bay leaf but every thing else was the same. Maybe cooking would bring out more flavors but I took one reviewers suggestion that hers/his was a bit mushy. It does make a ton so half the ingredients would have been plenty.
Read all 48 reviews