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.
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
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.