Cart 0 items: $0.00

Close

Qty Item Description Price Total
  SubTotal $0.00

View Cart

 

Ceja Vineyards

Black Bean and Corn Salad

Recipe Date:
January 1, 2015
Cook Time:
00:15:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 1/2 cups of fresh or frozen corn
  • 2 tomatoes, chopped
  • 1 red bell pepper, seeded and chopped
  • 1/2 small red or white onion, chopped
  • 1 jalapeño, finely chopped
  • 1 serrano pepper, finely chopped
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup fresh lime juice
  • 1 tbsp olive oil
  • 2 tbsps pickled jalapeño peppers vinegar
  • 1 tsp ground cumin
  • 2 garlic cloves, minced
  • Salt and freshly ground black pepper
Directions

In a medium bowl, combine black beans, corn, tomato, bell pepper, onion, jalapeño pepper, serrano pepper and cilantro. In a separate bowl, combine lime juice, oil, cumin, minced garlic and jalapeño vinegar – drizzle over bean mixture and mix well. Season with salt and pepper and serve over a bed of arugula, with tortilla chip or as a side dish.

 

Black Bean and Corn Salad Recipe by Ceja Vineyards

Black Bean and Corn Salad Recipe by Ceja Vineyards

Black Bean and Corn Salad Recipe by Ceja Vineyards