Mexican Corn & Bean Salad
This Mexican Corn & Bean Salad is a great, fast side dish for all things Southwestern. You can really play with the spices here. I like Penzys Chili 9000. It adds great flavor and is not a shallow spice. They also make a great Arizona Dreaming mix that is fantastic here as well. Play with the spices that work for you, add Red or Black Bean and a splash of dressing for a quick, yummy side dish. Leftovers make great Sweet Corn and Bean Veggie Burgers.
Mexican Corn and Bean Salad
Prep
Total
Yield 3 cups
adjust the Mexican spices any way you like here. and easy way to thaw corn is to cover it with boiling water for a few minutes, then drain.
Ingredients
- 2 cups frozen Sweet Corn, thawed
- 1 box Kidney Beans, rinsed and drained
- 4 Green Onions, sliced
- 1 Red Pepper, diced
- 1 Hot Pepper, diced (optional)
- 1 tablespoon Roasted Green Chilis (you can freeze the rest)
- Dressing
- 1/4 cup Neutral Oil or light tasting Olive Oil
- juice of 1 Lime
- 2 tablespoons Brown Rice Vinegar
- squeeze of Honey
- 1 teaspoon ground Cumin
- 1 teaspoon Chili Powder
- 1/2 teaspoon ground Coriander
- Smoked Sea Salt and Pepper to taste
Instructions
- Mix the Beans, Corn and Peppers together in a large bowl
- Mix and shake the dressing ingredients and gently toss everything together
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