Black bean recipes make for hearty sides or filling vegetarian meals. This black bean and corn salad is good on its own or as a filling in a Southwestern wrap.
2 teaspoons vegetable oil
2 garlic cloves, minced
2 1/2 cups fresh corn kernels (about 4 large ears)
1/4 cup fresh lime juice (about 2 limes)
1 tablespoon extravirgin olive oil
2 tablespoons red wine vinegar
3/4 teaspoon ground cumin
1/4 teaspoon salt
1 cup halved grape tomatoes
1 cup diced red bell pepper
3/4 cup diced red onion
2 tablespoons chopped fresh cilantro
2 tablespoons minced seeded jalapeño pepper
1 tablespoon chopped fresh oregano
1 (19-ounce) can black beans, rinsed and drained
How to Make It
Heat 2 teaspoons vegetable oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add garlic; sauté 30 seconds. Add corn; sauté 8 minutes or until browned. Remove from pan; cool completely.
Combine juice and next 4 ingredients (lime juice through salt), stirring with a whisk. Combine corn mixture, tomatoes, and remaining ingredients. Drizzle juice mixture over corn mixture, and toss gently to coat.