This is a great side for any Mexican dish or Cinco De Mayo celebration. It can be served as a dip with tortilla chips or just by itself as a salad. It pairs perfectly with my Grilled Skirt Steak Tacos.
Corn, Black Bean and Tomato Salad
- 3 tablespoons olive oil
- 1 onion, diced
- 1 tablespoon kosher salt
- 2 1/2 teaspoons smoked paprika
- 1/2 teaspoon cayenne pepper, optional
- 4 ears corn, kernels removed or 2 cups frozen and thawed corn kernels
- 1 dried bay leaf
- 3/4 cup chicken broth
- 2 (15-ounce) cans black beans, rinsed and drained
- 2 medium tomatoes, chopped
- 1/4 cup chopped fresh cilantro leaves
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 3 tablespoons agave nectar or honey
- 2 tablespoons lemon zest
- 2 tablespoons lime zest
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
For the salad: In a large skillet, heat the oil over medium-high heat. Add the onion, salt, smoked paprika, and cayenne pepper, if using. Cook for 6 to 8 minutes until soft. Add the corn kernels and bay leaf. Cook, stirring constantly, for 2 minutes. Add the broth and black beans. Bring the mixture to a boil, reduce the heat and simmer for 4 minutes. Add the tomatoes and stir until warmed through, about 1 minute. Remove the pan from the heat.
For the dressing: In a small bowl, combine the lemon juice, lime juice, agave nectar (or honey), lemon zest, and lime zest. Whisk in the olive oil until the mixture is smooth. Season with salt and pepper, to taste.
Remove the bay leaf and put the salad in a serving bowl. Pour the dressing over the salad and mix well. Season with salt and pepper, to taste. Garnish with chopped cilantro and serve warm or at room temperature.