Equipment
Knife
Cutting board
Mixing bowl
Measuring cups
Measuring spoons
Ingredients
3 servings
Salad
- 240 g corn, cooked
- 400 g black beans, rinsed and drained
- 240 g tomato, cored and diced
- 45 g red onion, peeled and finely diced
- 30 g cilantro, coarsely chopped
- ½ jalapeño, seeded and very finely chopped
Lime-Cilantro Dressing
- 30 ml lime juice, freshly squeezed
- 30 ml extra virgin olive oil
- 4 g fine sea salt
- 1 g freshly ground black pepper
Nutrition (per serving)
639
Calories
33g
Protein
104g
Carbs
13g
Fat
24g
Fiber
11g
Sugar
545mg
Sodium
Method
01
In a large mixing bowl, combine the cooked corn, rinsed and drained black beans, diced tomato, diced red onion, chopped cilantro, and finely chopped jalapeño.
02
In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to make the dressing.
1mLook for: Slightly emulsified
03
Pour the dressing over the salad and toss gently to combine.
04
Allow the salad to stand for at least 30 minutes at room temperature to allow the flavors to meld. Toss again before serving.
30m
05
Taste and adjust seasoning with salt and pepper as needed. Serve cold.
Chef's Notes
- For best results, use fresh, high-quality ingredients.
- This salad is a great make-ahead dish, but add the dressing just before serving to prevent it from becoming soggy.
- You can grill the corn before cutting it off the cob for a smoky flavor.
Storage
Refrigerator: 3 days — Store in an airtight container in the refrigerator.
Reheating: Not recommended. Serve cold.
