Cumin-Lime Corn Salad
- 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.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/cumin-lime-corn-salad/
3.5.3251