Mexican Black Bean and Corn Salad
Mexican Black Bean and Corn SaladCourse: SaladsCuisine: MexicanDifficulty: Easy
3 cups (475g) corn kernels, cooked and cooled
2 medium tomatoes, diced
1 can (425g) black beans, rinsed and drained
½ small red onion, finely chopped
½ cup chopped parsley
- For the vinaigrette:
¼ cup extra-virgin olive oil
grated zest and juice of 1 lime
1 garlic clove, minced
1 tsp chili powder
½ tsp salt (I use Himalayan salt)
½ tsp ground cumin
¼ tsp ground chipotle powder
- Place the corn, tomatoes, black beans, red onion and chopped parsley in a large mixing bowl.
- Combine all the ingredients for the vinaigrette in a small measuring cup and whisk until well combined. Pour over the salad and toss to combine.
- Serve immediately or place in the fridge for about an hour to allow flavors to meld.
- This salad will keep well for 4-5 days in the refrigerator.