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Spicy Black Bean and Corn Salad

Prep Time

20 minutes + 1 hour chill time

Cooking Time


1 (15 oz) can black beans, rinsed and drained

2 ears fresh corn, kernels cut from the cob

1 red bell pepper, medium diced

1 Tbsp minced garlic

1 small red onion, medium diced

10 mixed cherry tomatoes, medium diced

1/4 tsp cayenne pepper

1/2 tsp chipotle chili pepper

1/4 cup extra virgin olive oil

zest from 1 lime

3 Tbsp lime juice (from approximately 2-3 limes)

1/4 cup chopped fresh cilantro

coarse salt and black pepper, to taste (approximately 1 tsp of each)


Combine all ingredients in a large bowl and mix well. Cover and refrigerate at least 1 hour to allow flavors to meld.


This salad will keep for several days in the refrigerator, increasing in flavor each day. Can be served as a side or main dish. Great topped with avocado and additional fresh cilantro.


Tricia Wingard, Tricia on Track