Mexican Black Bean and Corn Salad

by Nick Pini

With the cold season behind us and warmer weather fast approaching, I would like to share a family recipe that is sure to keep you cool and refreshed. My mother loves to celebrate her Mexican heritage with recipes that have been passed down through the generations, and this salad is the perfect accompaniment. 

Whenever we make this dish, we buy all of the ingredients at Northgate Market, where one can find authentic Mexican ingredients, including fresh tortillas from their tortillería.

This salad can be eaten on its own, put on tacos, or used as a dip for tortilla chips. It can be served immediately, but it tastes the best when it is left to chill in the refrigerator for a few hours.

Enjoy!

Black Bean and Corn Salad

Makes 6 servings of ½ cup each

Ingredients:

  • 1 can of black beans (15 oz), drained and rinsed
  • 2 ears of corn or 1 can of corn (15 oz)
  • ½ red bell pepper, seeded and diced
  • ¼ red onion, diced 
  • ½ cup or 1 bunch of cilantro, chopped 
  • 1 tablespoon of minced garlic or garlic powder to taste
  • ¼ teaspoon of cumin
  • 1 tablespoon of olive oil
  • Juice of 1 lime
  • 1 teaspoon of salt
  • 1 avocado, cubed (optional)
  • 1 jalapeño pepper, diced (optional)

Instructions:

  1. If using corn cobs, remove the kernels from the cooked cobs.
  2. Dice the red bell pepper, red onion, and jalapeño pepper; chop the cilantro.
  3. Combine all of the ingredients, except for the avocado, and stir gently.
  4. Cover the dish, and refrigerate it for a few hours or overnight.
  5. Dice the avocado, and stir it in immediately before serving.