Sweet Corn, Peppers and Black Bean Salad

• Cuisine
  • American
• Course
  • Salad
• Suitable for Diet
  • Vegetarian
• Tags
  • Garden Fresh
  • Healty Meals
  • Quick and Easy

Getting Started

What You’ll Need

• 1 dozen ears fresh picked sweet corn
• 2 teaspoons cider vinegar
• 1/3 cup extra virgin olive oil
• 1 teaspoon cumin
• salt and pepper to taste
• 2 teaspoons Tajin Seasoning
• 1 sweet banana pepper
• 2 red hot peppers
• 1 jalapeno pepper
• 1 sweet banana pepper
• 2 red hot peppers
• 1 jalapeno pepper
• 1 15 oz. can black beans
• 3 tablespoons fresh cilantro chopped

Method

1

Bring a large stock pot of water to boil; add corn and cook for 8-10 minutes; drain and cool corn under cold water. When corn is cool enough to handle cut the kernels off the cobs and place in a large mixing bowl.

2

Whisk together the oil, vinegar, cumin, salt, pepper and Tajin seasoning; set aside

3

Chop the peppers into small pieces; add to the corn along with the can of beans.

4

Gently stir in the oil mixture and refrigerate for 1-2 hours
Top with fresh cilantro before serving