Mexican Bean Salad

  • Preparation 20 min
  • Cooking 5 min
  • Servings 4 to 6
  • Freezing I do not suggest

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Mexican Bean Salad

  • 1 can (19 oz / 540 ml) black beans, rinsed and drained
  • 1 can (19 oz / 540 ml) white beans, rinsed and drained
  • 1 pint (551 ml) cherry tomatoes, halved
  • 1 green bell pepper, diced
  • 2 cups (300 g) frozen corn
  • 1 tbsp (15 ml) olive oil
  • 1/3 cup (50 g) red onion, finely chopped
  • 1 good handful of fresh cilantro, finely chopped
  • 200 g cojita or feta cheese, crumbled

For the Dressing

  • 1/2 cup (125 ml) sour cream
  • Juice of 1 lime
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and freshly ground black pepper, to taste

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Preparation

  • Heat a cast-iron skillet over high heat. Add the olive oil and frozen corn. Sauté for 4 to 5 minutes, until nicely charred. Remove from the heat, let cool slightly, and transfer to a large mixing bowl.
  • Add the black beans, white beans, cherry tomatoes, bell pepper, red onion, cilantro, and cheese to the bowl. Toss gently to combine.
  • In a small bowl, whisk together all the dressing ingredients. Taste and adjust seasoning if needed.
  • Pour the dressing over the salad and mix well to coat everything evenly. Serve fresh or refrigerate to let the flavors develop even more!