The Best Black Bean and Corn Salad (No Cook)
This is the no-cook, raw corn salad you'll want to eat all summer. It serves 4 and makes great leftovers. Perfect for those hot days when no one wants to cook.
Ingredients
The Dressing
- 6 Tablespoon extra virgin olive oil
- 1 juice from a medium lime or two small limes
- 1 Tablespoon red wine vinegar
- 2 Tablespoon minced jalapeno more or less depending on how spicy you desire
- 2 large garlic clove minced about 2 teaspoons
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
The Salad
- 4 ears corn on the cob, remove husks and silk approximately 3 cups of kernels
- 1 pint cherry tomatoes, sliced in half
- 1 can black beans, rinsed 15.5 oz
- 6 scallions, sliced thin
- 1 handful cilantro microgreens substitute regular cilantro.
- 1 cup jicama, diced into bite-sized cubes optional
Instructions
- Combine all dressing ingredients in a jar with a tight fitting lid. (fill no more than ¾ full). Shake vigorously to combine. Alternatively, place all ingredients in a large bowl and whisk vigorously to combine.
- Carefully, use a sharp knife to cut corn kernels from the cob.
- Combine corn kernels with the remaining ingredients in a serving bowl. Toss with dressing. Season with salt and pepper.