Cumin-Lime Corn Salad
We have this constant issue around my house.
My husband is a meat and potatoes kind of guy, and I’m a “want to make sure my jeans button when I sit down” kinda girl. These two eating personalities don’t always match up at my dinner table.
The good thing is that since I cook ninety-five percent of the meals around here, I usually get to choose the menu. Which is good or bad, depending on how you look at it.
Bad in the sense that some days I get reallllllllly tired of thinking up what to make for dinner, and good in the sense that I also get to decide what to make for dinner.
I’ve been making this cool summer salad for years, and it’s still one of my top favorites. Even better, it passes muster with the meat and potatoes guy in my house. In fact, there’s usually very little left over at the end of the meal. The very light lime viniagrette is the perfect compliment to the crisp vegetables in this side dish, and the addition of cilantro and cumin give it just enough punch to keep things interesting.
If you’re like me, and have indulged in just a few too many tempting goodies over these hot summer months, make this salad as the perfect accompaniment to a light grilled fish or chicken main course. You’ll be back in your skinny jeans in no time!
- 1 can black beans, rinsed
- 1 can corn, drained (or fresh corn; about 3 ears)
- 1 each: green, red, and yellow bell pepper, chopped
- 1 small red onion, diced
- 1 to 2 jalepenos, seeded and diced (optional)
- ½ cup cilantro, coarsely chopped
- 3 tablespoons lime juice
- zest of one lime
- 3 tablespoons olive oil
- 1 tablespoon kosher salt
- 2 teaspoons sugar
- 1 teaspoon cumin
- In a large bowl, whisk together viniagrette ingredients. Add vegetables and toss to coat.
- Refridgerate at least an hour prior to serving to allow flavors to meld. If needed, drizzle with additional lime juice before serving.
Have a super Tuesday!
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