PHOTOGRAPHS BY MARK LOADER
Corn and Black Bean Salad
This salad, aka Texas caviar, goes well with any grilled meat, chicken, fish, or tofu. Make it as spicy as you wish or leave out the chilies. Change it up, using lime juice instead of lemon juice, or serve with chips and it becomes a dip.
Ingredients
- ¼ cup olive oil
- 3–4 tablespoons fresh lemon juice
- ¾ teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 3 cups cooked corn
- 1 (15-ounce) can black beans, drained and rinsed
- 1 red bell pepper, chopped
- 3 scallions, sliced, or ½ cup chopped sweet white onion
- ½ cup chopped cilantro
- 1–2 jalapeños, seeded or not and minced, or 1 serrano chili, seeded and minced (optional, the heat is up to you)
Instructions
- In a large bowl, with a fork, mix the olive oil, lemon juice, cumin, and salt and pepper to taste. Add the corn, black beans, bell pepper, scallions, cilantro, and chilies, if using. Toss to mix well. Taste, adding salt, pepper, or lemon juice, if needed. Let stand for at least 30 minutes before serving.
