Black Bean and Sweetcorn Salad Recipe

Instructions

• 1

  Take a medium sauce pan or pot and place 2 cups of fresh or frozen and thawed corn kernels in it.
• 2

  Pour in water until it covers the corn kernels.
• 3

  Place the pot over the stove and bring it to boil over medium heat.
  
  Note: Boiling the corn kernels for one minute is enough. However, if you are using frozen corn, then simply skip this step.
• 4

  Remove the pot from heat and drain the corns with a large stirrer. Now, rinse them in cold water and drain them again. Set the corns aside for some time until cool well.
• 5

  In the mean time, rinse ½ cup of the finely chopped red onion in cold water for a few minutes in order to remove some of their sharp, acidic flavor. Drain the onion slices after a few minutes and set aside.
  
  Note: You can add some salt to water as it is good in removing the acidic flavor of onion.
• 6

  Now, it is the time to prepare the dressing of the salad. Grab a large salad bowl and place 2 tablespoons of seasoned rice vinegar, 1 tablespoon of extra-virgin olive oil, 1 tablespoon of lime juice, 1/4 teaspoon of sea salt, 1/2 teaspoon of ground black pepper in it.
• 7

  Pick a large whisk and mix all the ingredients in the salad bowl.
• 8

  Put in 4 cups of properly cooked rinsed and drained black beans into the bowl.
  
  Note: Do not add any salt while boiling the black beans as salt is already there in your ingredients.
• 9

  Add in the boiled or thawed corn kernels.
• 10

  Top the ingredients with 1 cored, seeded and chopped red bell pepper.
• 11

  Pick a large whisk or spoon and mix the ingredients for a few minutes until incorporated.
• 12

  Cover your bowl of Black Bean and Sweet corn Salad with a plastic wrapping sheet and place it in the refrigerator for 1 to 2 hours before serving.
• 13

  Remove from refrigerator and add 1/3 cup of finely chopped cilantro leaves.
• 14

  Toss for a few seconds and serve with six medium salad bowls and forks.