Black Bean Salad with Corn, Cilantro, and Chili Lime Vinaigrette


  • 1 1/2 cups cooked black beans, drained and rinsed
  • 2 tablespoons minced yellow onion
  • 1 ear of corn, boiled and shucked, kernels sliced off
  • 1 jalapeño, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon lime juice from 1 lime
  • 1 tablespoon extra-virgin olive oil
  • 1/2 tablespoon white wine vinegar
  • 1/4 teaspoon ancho chili powder
  • 1/8 teaspoon cumin
  • 1/4 cup crumbled corn chips
  • 1 1/2 tablespoons minced cilantro leaves and tender stems

Combine beans, onion, corn, and jalapeño in a medium bowl. Season with salt and pepper.

In a small bowl, whisk together lime juice, oil, vinegar, chili powder, and cumin. Season with salt and pepper and whisk again.

Toss vinaigrette with black bean mixture. Refrigerate for at least 1 hour or overnight. When you’re ready to serve the salad, add corn chips and cilantro and stir to combine. Serve cold or at room temperature.

Serves 4 as a side. From Serious Eats


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