Bean and corn salad—or it could be a salsa or compote if you wish—is one of my favorite dishes. There’s a bit of chopping involved, but the flavors are bright, fresh, and well worth it. Fresh corn makes all the difference in this, but if you only have access to canned it will still be tasty!
2 ears of fresh corn (I used white sweet corn)
1 can of black beans, drained and rinsed
1/2 of a medium red onion, diced
1 jalapeno, de-seeded and minced (more if you want it spicier)
*1/2 cup chopped cilantro
4 green onions, minced
1 tsp grated garlic (or finely minced)
1/2 cup lime juice
1/4 cup olive oil
1 tsp salt
*I absolutely love cilantro, but if it isn’t your favorite, reduce amount accordingly.
1. Combine the corn, beans, red onion, jalapeño, cilantro, and green onions in a bowl. Toss to combine.
2. Whisk the garlic, lime juice, olive oil, and salt in a small bowl. Pour over the salad.
3. Let it sit in the fridge, covered, for at least 1 hour before serving. This allows all the flavors to really meld well. Eat as a side, a salsa, or compote topping for Mexican themed dishes!