Sweet Corn, Jalapeno, and Black Bean Salad
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
•1½ cup of black beans
•Half cup sweet corn
•Half cup shallots
•Half fresh jalapeño pepper
•1 Red bell pepper
•Half cup cilantro
•1 Tbsp. Olive oil
•Juice from one lime
•Sea salt and black pepper to taste
First wash rinse and dry the vegetables.
In a strainer drain the beans and rinse them. You can use fresh boiled or canned.
Do the same for the sweet corn if you use canned. If you are using fresh grilled or boiled just carefully remove the corn from the cob
Chop the shallots and set aside.
Remove the seeds and chop finely the jalapeno pepper.
Cut the red bell pepper in two. Remove the core and the seeds and chop it into small cubes.
Chop finely the cilantro leaves.
Finally, cut and peel the avocado and cut into chunks
When you have everything ready add the ingredients in a large bowl, and gently combine adding the black beans with corn, chopped shallots, jalapeño, chopped red bell pepper.
Using a spatula fold gently in the chopped avocados and add the chopped fresh cilantro in the mix.
Make sure the ingredients are evenly distributed and add freshly ground salt and pepper to taste.
Make a quick vinaigrette by mixing the lime juice with the olive oil and pour it over the salad.
Cover the salad bowl, and let it rest it the fridge for about thirty minutes to one hour before serving it.
Serve the sweet corn jalapeño and black beans salad sprinkled with fresh cilantro and a slice of lime.