Black bean salad with corn and sweet pepper
6 servings
20 minutes
This bright and refreshing salad of black beans, corn, and sweet peppers is a true embodiment of flavor balance and textural perfection. Black beans add richness and nutritional value to the dish, corn brings sweet juiciness, while bell peppers add freshness and a light crunch. Lime, mirin, and olive oil create a harmonious dressing that unveils and unites all the ingredients. The roots of such salads trace back to European culinary traditions where vegetable mixes with light dressings are valued for their simplicity and health benefits. This dish is perfect as a standalone light snack or as a side to meat and fish dishes. Its flavor is vibrant, fresh, and slightly spicy, with cilantro adding a touch of Eastern sophistication.
1
Boil the corn or bake it in the oven.
- Frozen corn: 2 glasss
2
Remove the corn kernels from the cob.
- Frozen corn: 2 glasss
3
In a large bowl, mix lime juice, bell pepper, jicama, and black beans.
- Lime juice: 2 tablespoons
- Red sweet pepper: 1 piece
- Black beans: 420 g
4
In a small bowl, mix lime juice, mirin, olive oil, coriander, cumin, and salt.
- Lime juice: 2 tablespoons
- Mirin: 1 tablespoon
- Olive oil: 2 tablespoons
- Ground cumin: 0.3 teaspoon
- Salt: to taste
5
Pour this mixture over the vegetables and mix.
- Lime juice: 2 tablespoons
- Mirin: 1 tablespoon
- Olive oil: 2 tablespoons
- Ground cumin: 0.3 teaspoon
- Salt: to taste
6
Chill for 30 minutes to let the salad absorb the flavors.
7
Decorate with a few cilantro leaves just before serving.
- Chopped cilantro (coriander): 2 tablespoons