Name: Fresh Black Bean and Corn Salad
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: Makes 6 servings (about 3/4 cup each)
Cuisine: Tex-Mex, American, Mexican
Ingredients: 2 medium ears corn, or 2 cups corn kernels; 1 (15-ounce) can black beans, drained and rinsed or 1 1/2 cups cooked black beans; 2 medium tomatoes, finely chopped; 1 medium onion, finely chopped; 1 garlic clove, minced; 1/2 jalapeño, seeds removed and finely minced; 2 tablespoons fresh lime juice; 2 tablespoons extra-virgin olive oil; 1/2 teaspoon smoked paprika; Salt to taste

Fresh Black Bean and Corn Salad

PREP 40min
COOK 5min
TOTAL 45min

Our favorite black bean and corn salad with tomatoes, onion and lime. Smoked paprika (sometimes labeled hot Pimentón or hot Pimentón de La Vera) is perfect added to sweet crisp corn, black beans and ripe tomatoes. We love spooning this over just about anything and can easily down the whole bowl in one sitting. This is also perfect to serve with tortilla chips or as a topping for grilled bread or bruschetta. If you like things spicy, add more jalapeño or add a few dashes of your favorite hot sauce. We love fresh corn for this — it’s so crisp. When we can’t find it, rinsed canned corn or thawed frozen corn works perfectly.

Makes 6 servings (about 3/4 cup each)

You Will Need

2 medium ears corn, or 2 cups corn kernels

1 (15-ounce) can black beans, drained and rinsed or 1 1/2 cups cooked black beans

2 medium tomatoes, finely chopped

1 medium onion, finely chopped

1 garlic clove, minced

1/2 jalapeño, seeds removed and finely minced

2 tablespoons fresh lime juice

2 tablespoons extra-virgin olive oil

1/2 teaspoon smoked paprika

Salt to taste

Directions

Prepare a bowl filled with ice and cold water.

Bring a medium pot of salted water to a boil then cook corn kernels until crisp tender, 2 to 3 minutes. Immediately submerge corn into a bowl of ice water to stop cooking. Drain.

In a medium bowl, stir the corn, black beans, tomatoes, onion, garlic, jalapeño, lime juice, olive oil and smoked paprika. Season with salt — we start with 1/2 teaspoon and go from there. Cover with plastic wrap then refrigerate at least 30 minutes before serving.

Adam and Joanne's Tips

Smoked paprika, sometimes labeled hot Pimentón or hot Pimentón de La Vera, is not the same as sweet paprika. It is a little spicy and very smoky. Look for it in the spice aisle or online. If you cannot find it, try adding a little cumin to the salad.
Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

NUTRITION PER SERVING: Serving Size about 3/4 cup / Calories 205 / Protein 9 g / Carbohydrate 33 g / Dietary Fiber 8 g / Total Sugars 5 g / Total Fat 6 g / Saturated Fat 1 g / Cholesterol 0 mg / Sodium 341 mg

AUTHOR:Adam and Joanne Gallagher

The full recipe post can be found on Inspired Taste here: https://www.inspiredtaste.net/23763/smoky-black-bean-and-corn-salad-recipe/