Fresh Corn and Black Bean Salad | Dorothy Lane Market

Fresh Corn and Black Bean Salad

PREP TIME 10 mins
COOK TIME 10 mins
SERVINGS 6
Chef Carrie Walters
  • POSTED Jul 29th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 3 cups fresh corn kernels (about 4 ears)
  • ¼ cup water
  • 1 lb small zucchini
  • ½ cup chopped red bell pepper
  • 1 jalapeno (or more to taste), minced
  • ⅓ cup green onions, finely chopped
  • 2 Tbsp green chilies, chopped
  • 15 oz black beans, drained and rinsed
  • ¼ cup lime juice
  • 2 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 2 Tbsp cilantro, chopped
  • 1 pinch Cayenne pepper (if desired)
  • ½ tsp salt (or to taste)
  • 1 Belgian endive (optional)
  • 2 sprigs of cilantro (for garnish)
  • 2 ripe Hass avocados, diced
  • ½ lime, juiced

INSTRUCTIONS

1
Cut corn from cob and combine with water in a medium saucepan. Bring to a boil, cover, reduce heat and simmer until cooked (6 to 8 minutes) but still crunchy. Drain, quickly chill in ice water, drain again, and set aside in a medium bowl.
2
Quarter zucchini and cut into 1/4-inch slices. Add zucchini, peppers, onions, chilies, and black beans to the corn. Toss gently to combine.
3
Mix lime juice, oil, cilantro, pepper, and salt. Pour over vegetables; toss gently. Serve, or cover and refrigerate up to 8 hours.
4
If using as an appetizer, fill the endive shells and arrange on a platter on a bed of fresh cilantro.
5
*Optional: In a separate bowl, toss avocado, lime juice, and salt and pepper to taste. Gently fold avocado pieces into salad.

Reviews

Average Rating:

Write a Review

Fresh Corn and Black Bean Salad

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 10 mins
SERVINGS 6

INGREDIENTS

  • 3 cups fresh corn kernels (about 4 ears)
  • ¼ cup water
  • 1 lb small zucchini
  • ½ cup chopped red bell pepper
  • 1 jalapeno (or more to taste), minced
  • ⅓ cup green onions, finely chopped
  • 2 Tbsp green chilies, chopped
  • 15 oz black beans, drained and rinsed
  • ¼ cup lime juice
  • 2 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 2 Tbsp cilantro, chopped
  • 1 pinch Cayenne pepper (if desired)
  • ½ tsp salt (or to taste)
  • 1 Belgian endive (optional)
  • 2 sprigs of cilantro (for garnish)
  • 2 ripe Hass avocados, diced
  • ½ lime, juiced

INSTRUCTIONS

1
Cut corn from cob and combine with water in a medium saucepan. Bring to a boil, cover, reduce heat and simmer until cooked (6 to 8 minutes) but still crunchy. Drain, quickly chill in ice water, drain again, and set aside in a medium bowl.
2
Quarter zucchini and cut into 1/4-inch slices. Add zucchini, peppers, onions, chilies, and black beans to the corn. Toss gently to combine.
3
Mix lime juice, oil, cilantro, pepper, and salt. Pour over vegetables; toss gently. Serve, or cover and refrigerate up to 8 hours.
4
If using as an appetizer, fill the endive shells and arrange on a platter on a bed of fresh cilantro.
5
*Optional: In a separate bowl, toss avocado, lime juice, and salt and pepper to taste. Gently fold avocado pieces into salad.

© 2024 Dorothy Lane Market | Terms and Conditions