1JalapenoRibs and Seeds Removed, Minced (Optional)
1/3CupCilantroFinely Chopped
1/3CupOlive Oil
1/4CupLime Juice
2TeaspoonsHoney
1/2 to 1TeaspoonChili PowderTo Taste
1TeaspoonCumin
1Large Clove GarlicMinced
Salt & PepperTo Taste
Instructions
Heat a frying pan over medium high to high heat. When hot, place corn kernels directly into the pan using no oil or non stick sprays. Watch carefully and stir as needed. The idea is to char the sides of the corn just briefly. You are looking for a browning of the kernel; do not burn. Frozen or fresh work best for this. This gives the corn a little more barbecue or roasted flavor. Cool corn.
Place the black beans, corn, onion, bell pepper and jalapeno in a large bowl. If using avocado and serving salad the same day, add it now. If planning to serve the next day wait to add this ingredient until the day of serving.
In a small bowl, whisk together the cilantro, olive oil, lime juice, honey, chili powder, cumin, minced garlic, salt and pepper. Pour the dressing over the beans and vegetables and toss gently to coat. Refrigerate until ready to serve.
Notes
This salad tastes at its best if it is made the day before and has had a chance to absorb the dressing and flavors. It makes a tasty salad, but also works wonderfully as a condiment for Mexican dishes such as tacos, burritos, tostadas and more.