Black Bean & Corn Salad

Black Bean & Corn Salad
Photo by France Ruffenach


  • 1 small hot green chile, seeded and finely chopped
  • ¼ cup extra-virgin olive oil
  • ½ cup thinly sliced scallions
  • 1 cup fresh corn kernels or frozen corn, thawed
  • 8 oz. small cherry tomatoes, cut into quarters, or 1 cup chopped tomatoes
  • ¼ to ½ cup finely chopped fresh cilantro
  • 2 Tbs. fresh lime juice
  • + 5 more ingredients
    • 1 cup dried black beans, well rinsed (soaked and drained, if you like)
    • Freshly ground black pepper
    • 2 bay leaves
    • 1 small yellow onion, cut in half
    • Kosher salt

In a deep, heavy-based pot, cover the beans with 6 to 8 cups cold water. Add the bay leaves, onion, and 1/2 tsp. salt. Bring to a boil over high heat. Reduce the heat to a gentle simmer, skimming any foam that rises to the surface. Cover and cook until the beans are tender, about 75 min.; let coo...

View full recipe at Fine Cooking


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