This black bean and salsa salad is simple to prepare but deep with smoky robust flavors, thanks to La Fundidora Humo salsa. Served cold, it's a perfect side dish for hot summer days. Sprinkle it on a taco, and you've just added a layer of sophistication to an everyday meal. When entertaining guests during happy hour, use it as a dip with tortilla chips accompanied by refreshing margaritas. No matter how you serve it up, you'll love the ease of preparation and the flavor of the finished product.
Simple Chilled Bean & Salsa Salad
- 1 can black beans (drained and rinsed)
- 2 ears of roasted corn (cut off of cob)
- ⅓ cup chopped cilantro
- 2 heaping Tbsp La Fundidora Humo Salsa
- juice of 1 lime
- pinch of salt & pepper to taste
Lightly toss all ingredients in a large bowl and allow to sit in refrigerator to thoroughly combine all flavors.
NOTE: Fire roasted corn is best. The blacker it gets, the better. That means that all of the natural sugars in the corn have caramelized and are sweeter, providing a nice contrast to the smokey salsa and acid of lime juice. We roasted our ears of corn in a grill pan on the stove, but this could also be done on a grill.
