Black Bean and Corn Salad

Instructions

1. Step 1

   Place the black beans and corn in a colander. Rinse under cool running water, then drain thoroughly.

   Ingredients used: 480.0 gr Black Bean, 300.0 gr Corn

   Cookware: colander

2. Step 2

   Prepare the tomato, bell pepper, onion, jalapeño, and cilantro, then place them in the large mixing bowl.

   Ingredients used: 20.0 gr Cilantro, 1.0 piece Jalapeno Pepper, 150.0 gr Red Bell Pepper, 80.0 gr Red Onion, 300.0 gr Tomato

   Cookware: Chef Knife, cutting board, Large Mixing Bowl

3. Step 3

   Whisk the lime juice, olive oil, garlic, cumin, salt, and black pepper in a small bowl until combined.

   Ingredients used: 4.0 gr Garlic, 1.0 gr Ground Black Pepper, 2.0 gr Ground Cumin, 60.0 ml Lime Juice, 30.0 ml Olive Oil, 4.0 gr Salt

   Cookware: small bowl, whisk

4. Step 4

   Add the drained beans and corn to the vegetables. Pour over the dressing and toss gently until evenly coated.

   Cookware: Large Mixing Bowl

5. Step 5

   Cover and refrigerate the salad for 15 minutes, then toss once more before serving.

   Timer: 15 min (fixed)

   Cookware: Large Mixing Bowl