Ingredients:

  • 2 (15 oz) cans Black Beans, rinsed and thoroughly drained
  • 5 cups Sweet Corn (frozen, thawed or canned, drained)
  • 1 large Red Bell Pepper, finely diced
  • 1/2 small Red Onion, finely minced
  • 1 medium Jalapeño Pepper, finely minced (seeds removed for less heat)
  • 1/2 cup packed Fresh Coriander (Cilantro), roughly chopped
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup Fresh Lime Juice (from 3-4 medium limes)
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Smoked Paprika
  • 3/4 teaspoon Fine Sea Salt
  • 1/2 teaspoon Black Pepper, freshly ground
  • 1 teaspoon Agave Nectar or Honey (optional)

Instructions:

  1. Rinse the black beans thoroughly under cold running water until the water runs clear and drain well. Drain canned corn or thaw frozen corn. Finely dice the red onion, red bell pepper, and jalapeño. For a mellower flavor, rinse the diced red onion briefly under cold water, then pat dry.
  2. In a large mixing bowl, combine the drained black beans, corn, diced peppers, onion, and chopped coriander.
  3. Prepare the vinaigrette: In a separate small bowl or jar, combine the olive oil, fresh lime juice, ground cumin, smoked paprika, salt, pepper, and optional agave nectar or honey.
  4. Whisk vigorously (or shake the jar) until the dressing is fully emulsified and homogeneous. Taste and adjust seasoning; it should be assertive and bright.
  5. Pour the vinaigrette over the salad base. Gently fold the mixture using a rubber spatula or spoon until the Southwestern Black Bean Salad ingredients are evenly coated. Do not crush the beans.
  6. Crucial Step: Cover the bowl and refrigerate for a minimum of 30 minutes, or up to 4 hours, allowing the dry spices to bloom and the flavors to fully meld.
  7. Just before serving, stir the salad again. Taste and adjust the seasoning one final time (you may need a tiny pinch more salt or a squeeze of lime juice). Serve chilled or at cool room temperature.