There are some recipes you make once, enjoy, and move on from.
Then there are the recipes that become part of your life.
I have been making this black bean and corn salad for almost 20 years, and it is still one of those dishes I'm always happy to see in the fridge. It is fresh, colourful, tangy, a little smoky, and somehow tastes even better after it has had a little time to sit.
It works beautifully beside grilled chicken, burgers, tacos, or fish. It is also a very good lunch straight from the bowl, preferably while standing at the kitchen counter deciding you will only have one more bite.
Ingredients
- 1 can black beans, drained and rinsed
- 1 can corn, drained well
- 1 jar sliced roasted red peppers, drained and chopped
- ½ to 1 cup salsa, depending on how saucy you like it
- A generous handful of fresh cilantro, chopped
- Juice of 1 fresh lime (add more if you like it a bit more tang)
- 2-3 tablespoons olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
Optional Additions
- Finely diced red onion or sliced green onion
- Diced cucumber
- Jalapeño or pickled jalapeños
How to Make It
Add the black beans, corn, roasted peppers, salsa, and cilantro to a large bowl.
Pour over the lime juice and olive oil. Sprinkle in the cumin, smoked paprika, salt, and pepper. Toss everything together until well combined.
Taste and adjust. Add more lime for brightness, more salsa for extra flavour, or a little more cumin and smoked paprika if you want a deeper, smokier finish.
You can serve it right away, but it is even better after chilling for at least 30 minutes. The flavours have time to mingle, and the whole salad becomes more delicious than the sum of its very simple parts.
A Few Tips
Drain everything well. Drain and rinse the corn and black beans. And drain the roasted peppers well so the salad stays fresh rather than watery.
Choose a salsa you genuinely like. It does a lot of heavy lifting here. A medium salsa gives the salad some warmth without taking it over, but use mild or hot depending on your crowd.
Make it ahead. This salad keeps well in the fridge for several days, which makes it ideal for summer barbecues, potlucks, easy lunches, and those nights when you want something fresh without turning on the stove.
