- 1 cup frozen corn
- 1 can (15 ounces) black beans, rinsed and drained
- 1 small onion, chopped
- 1 celery rib, thinly sliced
- 1 small sweet red pepper, chopped
- 1/4 cup minced fresh cilantro
- 1 jalapeno pepper, seeded and finely chopped
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 2 garlic cloves, minced
- 1 teaspoon minced fresh gingerroot
- 1/2 teaspoon salt
- Cook corn according to package directions. Transfer to a small bowl; add the beans, onion, celery, red pepper, cilantro and jalapeno.
- In a small bowl, whisk the oil, vinegar, lime juice, garlic, ginger and salt. Pour over bean mixture and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 4 servings.
Reviews for Thai-Style Black Bean Salad
"This is sooo good! I first made it to take as side dish to a dinner party. I bought a black bowl to serve it in and was a beautiful presentation. Everyone loved it and asked for the recipe. My family now requests it often. My daughters love it as a dip with scoops. Keeper. Thanks Jennifer!"
"Unique, fresh and easy! Simple to amend to your liking. I made the recipe to the letter (and recommend it), then played with the ginger and lime to customize it for my table. Yum!"
"I thought the sesame oil and cilantro were a little bit overpowering. Next time I cut back on both of those. I also wondered how a little mint would go in place of the cilantro. Anyway, it's a good solid recipe that I plan to use again, especially with fresh sweet corn."
"Excellent salad. I added fresh, diced zucchini to the recipe. I also decreased the sesame oil to 1 Tblsp + 1 tsp while increasing the rice vinegar and lime juice by 1 tsp each. I did this so it wouldn't be quite as oily while retaining the flavor. It helped cut about 90 calories for the entire recipe (23 less calories per serving) and was fabulous!"