This quick and refreshing bean salad with corn is full of bright lime flavor, earthy cumin, and fresh cilantro. It’s the perfect make-ahead side for tacos, grilled meats, or a light lunch.
Juice of 1 lime(start with half and add more if needed)
½teaspoonkosher salt(plus extra to taste)
¼teaspoonground black pepper(plus extra to taste)
¼ to ½teaspoonground cumin(add to taste)
Optional add-in½ to 1 cup thawed frozen sweet corn
Instructions
Mix all ingredients in a small bowl. Cover and refrigerate at lease 1 hour.
Taste test and adjust lime to add acidity if needed. Salt and pepper to taste and serve.
Video
Kori's Tips
For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.TIPS: Use fresh lime juice for the best flavor and start with half, adding more to taste after chilling. Letting the salad rest in the refrigerator allows the flavors to meld and intensify.VARIATIONS: Add crumbled queso fresco, diced avocado, or chopped green onions for extra flavor and texture. Swap in any canned beans you have on hand, or mix in diced jalapeño or sweet bell peppers for a pop of color and spice.SERVING SUGGESTIONS: Serve as a fresh side dish with tacos, grilled chicken, or fish. Spoon over a bed of greens for a quick salad or use as a topping for grain bowls and wraps.