Eosinophilic Esophagitis Friendly Classic Southwest Black Bean Salad
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Learn more →Ingredients
6 servings
- 2 cans (15 oz each) black beans, drained and rinsed
- 2 cups fresh or frozen corn kernels
- 1 tbsp olive oil
- 1 red bell pepper, finely diced
- ½ red onion, finely diced
- 1 jalapeño, seeded and finely minced
- ½ cup fresh cilantro, roughly chopped
- 2 avocados, diced
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 3 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tsp honey
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the corn kernels in a single layer and cook, undisturbed, for 3–4 minutes until the kernels are charred in spots and golden. Stir once and cook 1–2 minutes more, then transfer to a large mixing bowl and let cool for 5 minutes.
- 2
In a small bowl, whisk together the lime juice, 3 tbsp olive oil, cumin, chili powder, kosher salt, black pepper, and honey until smooth and fully combined.
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