Southwestern Corn and Black Bean Salad


  • 3 ears of corn, husked (large)
  • ¼ cup(s) lime juice
  • 2 tablespoon(s) extra-virgin olive oil
  • 1 teaspoon(s) cumin (or ¼ cup chopped fresh cilantro)
  • ½ teaspoon(s) Salt
  • Freshly ground pepper to taste
  • 2 can(s) black beans, rinsed (15 ounce cans)
  • + 4 more ingredients
    • 2 cup(s) shredded red cabbage
    • 1 tomato, diced (large)
    • ½ cup(s) minced red onion
    • 2 minced jalapenos

Bring 1-inch of water to boil in a Dutch oven. Add corn, cover and cook until just tender, about 3 minutes. When cool enough to handle, cut the kernels from the cobs using a sharp knife. Whisk lime juice, oil, cumin (or cilantro), salt and pepper in a large bowl. Add the corn, beans, cabbage, tom...

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