Recipe courtesy of Michael Gintert

Black Bean Salad with Fresh Corn

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  • Level: Intermediate
  • Total: 3 hr 10 min
  • Prep: 1 hr
  • Inactive: 2 hr
  • Cook: 10 min
  • Yield: 4 to 6 servings
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2 cups black beans, cooked, rinsed

1 ear corn, boiled, kernels removed from the cob

1/2 medium red onion, diced

1/2 medium red bell pepper, diced

1/2 medium poblano pepper, diced

1/4 cup chopped cilantro (leaves and stems)

1/2 cup lime juice

1/4 cup olive oil

1/2 tablespoon ground cumin

1/2 tablespoon black pepper

1 tablespoon salt


  1. Combine the beans, corn, onion, peppers, and cilantro in a large bowl. Whisk together the remaining ingredients in a small bowl and pour over the bean mixture. Chill the salad for 2 hours before serving.

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