Spicy Corn and Black Bean Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This delicious salad doubles as a great Southwestern-style side dish or as a salsa with chips. The lime and jalapeno give it the perfect zest and kick. My family loves this. So will yours! Ingredients:
1 tablespoon olive oil |
4 cups corn kernels |
1 1/2 tablespoons fajita seasoning |
1/2 teaspoon ground black pepper |
1 (15 ounce) can black beans, drained and rinsed |
1 red bell pepper, chopped |
1/2 cup chopped green onion |
1 jalapeno pepper, seeded and diced, or to taste |
1/4 cup chopped fresh cilantro |
1/4 cup fresh lime juice |
2 tablespoons orange juice |
salt to taste (optional) |
Directions:
1. Heat olive oil in a large skillet over medium heat. Cook and stir corn, fajita seasoning, and black pepper in the hot oil until corn is lightly browned, 6 to 8 minutes. Remove from heat and set aside to cool.
2. Mix corn mixture, black beans, red bell pepper, green onion, jalapeno pepper, cilantro, lime juice, orange juice, and salt together in a bowl; cover and refrigerate at least 1 hour before serving.
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