Black Bean, Corn and Tomato Salad
Black Bean, Corn and Tomato Salad
- Total: 2 hr 10 min
- Prep: 10 min
- Cook: 2 hr
- 1 pound dried black beans
- 4 plum tomatoes, chopped
- Salt
- 2 cups corn kernels
- 1/2 red onion, chopped
- 1 bunch cilantro, chopped
- Juice of 1 lime
- 1/4 cup olive oil
- Pepper
- Cayenne pepper
- Place the dried black beans in a large pot and cover with cold water. Bring to a boil, then remove from heat, cover, and let soak for 1 hour.
- Drain the beans, refill the pot with fresh water to cover, bring to a boil, then reduce heat and simmer about 1 hour, or until tender; drain well.
- While the beans cook, put the chopped tomatoes in a large bowl, sprinkle with salt, and let rest 1015 minutes to release their juices.
- Add the drained beans, corn kernels, and red onion to the tomatoes and mix thoroughly.
- Stir in the chopped cilantro, lime juice, and olive oil until well combined.
- Season with salt, pepper, and a dash of cayenne to taste. Serve immediately or let sit at room temperature for 30 minutes to allow the flavors to meld.
Serve as a refreshing side or as a main with your preferred accompaniments.
