Cumin-Lime Corn Salad
 
 
Ingredients
  • 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
For the viniagrette:
  • 3 tablespoons lime juice
  • zest of one lime
  • 3 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 2 teaspoons sugar
  • 1 teaspoon cumin
Method
  1. In a large bowl, whisk together viniagrette ingredients. Add vegetables and toss to coat.
  2. Refridgerate at least an hour prior to serving to allow flavors to meld. If needed, drizzle with additional lime juice before serving.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/cumin-lime-corn-salad/