Spicy Corn and Black Bean Salad

A very meaty chile pepper that is great to add heat to hot pepper jelly or relish. It can also be stuffed or chopped and used in fresh salsas.

In Italy these first are pickled in vinegar brine then stuffed with ingredients like provolone cheese and prosciutto ham. After being stuffed they are marinated with herbs and olive oil.

Heat Scale
Submit Recipe

1 can yellow corn, drained
1/2 cup fresh lime juice (2 limes)
1/3 cup minced red onion
1/3 cup minced fresh cilantro
3 Tbsp. white vinegar
2 tsp. sugar
1 tsp. ground cumin
1 tsp. chili powder
1 (15 oz. can) black beans, drained
1-2 cherry hot chiles, minced

Lightly brown the corn in a skillet over medium-high heat. Place corn in a bowl and add the juice and other remaining ingredients. Stir gently, then cover and chill for 1 hour.

This is an fun and easy recipe that is great alongside your favorite grilled meats. It even works with tortilla chips.