Thai Black Bean and Corn Salad

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 4/23/2020

A tangy salsa-like bean salad that features corn and red bell pepper.

Serves: 6 Save

Ingredients (12)

  • 2 cup corn kernels
  • 1/2 cup celery, diced
  • 16 ounce canned black beans, rinsed and drained
  • 1/2 cup diced red bell pepper
  • 2 garlic cloves, minced
  • 1/2 cup diced red onion
  • 1/4 cup chopped cilantro
  • 1 jalapeno, minced
  • 1 teaspoon finely chopped, peeled fresh gingerroot
  • 2 tablespoon rice vinegar
  • 3 tablespoon sesame oil
  • 1 tablespoon lime juice

Directions

  1. Combine all ingredients, except sesame oil, rice vinegar and lime juice, in a large bowl.
  2. Whisk together oil, vinegar and lime juice. Pour over bean mixture and toss to combine.
  3. Chill until serving time.

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