Spring is here! As BBQ’s and picnics gear up, this black bean and corn salad is something you are going to want to make over and over again. It tastes great and is simple to make. The first time I made this salad, (I hate to admit this) I ate the whole thing by myself! There, I said it. Yikes, it sounds awful to say it out loud, but it’s really, really good.
And, you don’t have to worry about if it sits out all day.
This black bean and corn salad gets better the longer it marinates together. Try this salad, as a dip with chips or as a salsa on tacos and burritos. It’s great as a topping on hamburgers too!
1 can black beans, rinsed well and drained
1 cup corn, fresh frozen or canned depending on the season
1 cup of diced jicama
1 cup diced red bell pepper
½ red onion chopped
1 handful cilantro chopped
zest from 1 lime
½ cup crumbled feta cheese ~ optional
¼ cup lime juice
¼ cup olive oil
2 teaspoons sugar
1/8 teaspoon salt
1/8 teaspoon black pepper
Place beans, corn, jicama, bell pepper, onion, cilantro, feta and zest in a large bowl. In a small bowl, whisk together lime juice, olive oil, sugar, salt and pepper. Pour mixture over salad and stir to coat. Refrigerate until chilled.
I told you it was simple!