Black Bean, Corn and Tomato Salad
A fresh salad filled with beans, corn, tomatoes and bell pepper that gets better the longer it sits.
Servings 12 servings
Calories
Ingredients
- 1 14-ounce can black beans, drained and rinsed
- 2 fresh tomatoes chopped
- 1 large green bell pepper chopped
- 1 cup fresh corn cut from the cob
- 1 bunch green onions sliced
- 1 fresh jalepeno pepper ribs and seeds removed, minced
- 1 clove garlic
- 1 pinch sea salt
- 1/4 cup fresh lime juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fresh-ground pepper
- 1/4 cup olive oil
- 1/4 cup vegetable oil
Instructions
- Place the beans, tomato, bell pepper, corn, onion, and jalepeno in a large salad bowl.
- Mash the garlic and salt together to form a paste. Whisk together the mashed garlic, lime juice, mustard and pepper in a small bowl. Add the oil in a slow, steady stream while whisking. Continue whisking until smooth. Drizzle the dressing over the salad and toss to coat. Chill overnight.
Notes
*The original recipe had 1/2 cup of olive oil and 1/2 cup vegetable oil. I reduced both oils, but if you are eating it as a salsa instead of a salad, you will probably want to add more oil.