Recipe: Yummy Bean and corn salad in cumin-lime dressing

Bean and corn salad in cumin-lime dressing.

You can have Bean and corn salad in cumin-lime dressing using 9 ingredients and 3 steps. Here is how you cook it.

Ingredients of Bean and corn salad in cumin-lime dressing

1. You need of Approximately 2 cups or 1 can of cooked black beans, pinto beans, or heirloom variety of your choice. Rinse beans if they are from a can.
2. Prepare of corn (can also use canned corn).
3. You need of bell pepper or several small sweet Italian peppers of various colors, small dice.
4. Prepare of cherry tomatoes, chopped.
5. You need of chopped leafy herbs such as scallions, parsley, dill, and/or cilantro, finely chopped.
6. Prepare of garlic, minced (I mashed a clove that I had simmered in the same pot as the beans).
7. You need of limes, juiced.
8. Prepare of Generous drizzle of olive oil.
9. Prepare of Salt, pepper, and dried ground cumin, to taste.

Bean and corn salad in cumin-lime dressing step by step

1. Stir together lime juice, olive oil, herbs, salt, pepper, cumin, and garlic to make vinaigrette. Adjust seasonings to taste. Should be fairly sour as the beans will soak up the lime juice..
2. Boil the ear of corn for 20 minutes until tender. Then cut the kernels off the cob. You can do all your prep/chopping while the corn is boiling..
3. Combine all ingredients. Taste and add more vegetables or beans if necessary for texture — there should be a good balance of crunchy bell peppers, juicy corn and tomatoes, and tender but not mushy beans..