Recipe of the Week: 3-Minute Corn and Black Bean Salad

It's that time of year when it's too hot to turn on the oven but you've got plenty of hungry mouths to feed since school hasn't started yet. Before you tear your hair out, turn to One Hungry Mama for quick and easy summertime recipes. We made her 3-minute corn and black bean salad, and we're pleased to report it really does take three minutes -- especially when you make the lime zest beforehand! There aren't any measurements listed below because it's quickest to just throw everything together; we promise you can't mess it up.


olive oil
fresh lime juice
lime zest
salt & pepper
frozen corn kernels (frozen grilled corn works nicely, too), thawed
black beans
cilantro, chopped
avocado, peeled & chopped

How to Make It

1. To make your vinaigrette, add about 2 parts olive oil to 1 part lime juice, a pinch or two of lime zest, a squirt of honey, salt and pepper to a jar. Seal and shake vigorously until the dressing emulsifies. Taste and add more of whatever you need to get it just right. (If you want a more tart dressing, add lime juice; if you want more pronounced lime flavor, add zest; if it’s too tart, add a bit of honey.) Set aside.

2. Combine corn (if you don’t have time to let the corn thaw on the counter, microwave it for a few seconds at a time being careful not to heat it through) and black beans (use two cans for 4-6 servings, depending on how hearty dinner is). Add cilantro and dressing to taste, toss to combine well.

3. Lastly, stir in the avocado (use 1/2 an avocado for every can of beans). You don’t want to be so gentle that the avocado doesn’t break down at all—it should add creaminess to the dressing—but you don’t want it to get mushy. The pieces should hold their shape.

Serves 4-6 people.

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