Mexican Bean Salad with Salsa Verde

Black beans, red kidney beans and fresh charred corn come together in this Mexican salad that is dressed with a olive oil, red wine vinegar and our Kiwi Lime Salsa Verde.  This hearty salad can be served as a meal in itself or alongside grilled chicken, steak and tacos.  A delicious addition to summer gatherings, barbecues and parties.

Ingredients:  (this makes a large serving - serves about 6)

1 can (16 ounces) Black Beans rinsed and drained
1 can (16 ounces) Red Kidney Beans rinsed and drained
2 Ears of Fresh Corn (Husk corn and slice kernels off of corn)
1/2 Large Red Bell Pepper diced
1/2 Large Green Pepper diced
1 Small Red Onion diced
1/4 Cup Chopped Fresh Cilantro
2 Tbs Fresh Lime Juice  (the juice of about 2 large juicy fresh limes)
2.5 Tbs Olive Oil
1/4 Cup Red Wine Vinegar
1/3 Cup Wozz! Kiwi Lime Salsa Verde
2 tsp Kosher Salt
1 tsp pepper

Recipe

In a medium cast iron skillet on medium high heat, add 1 Tbs water, add corn kernels.  Stir through and then let cook undisturbed, allow the corn to get a little brown charring on each side.  Once corn has a mild char, remove from heat and transfer to a small bowl.  Set aside in fridge to allow to cool. 

While your corn is cooling, drain and rinse your beans and add to a large bowl.  Add diced red onion, red pepper, green pepper.

Add in your corn kernels and combine ingredients.

In a small bowl, whisk together olive oil, red wine vinegar, Wozz! Kiwi Lime Salsa Verde, fresh chopped cilantro, fresh lime juice, salt and pepper.  Toss salad with the dressing.

Refrigerate salad until chilled.  Serve cold.

We like to serve this alongside grilled flank steak, tacos and summer BBQ parties.  You can also use serve this salad as a "cowboy caviar" dip for corn chips. 

Enjoy! 

*Recipe Notes 

For the dressing - If you want more olive oil, go ahead and add an extra tablespoon, if you like it a little sweeter add a couple teaspoons of sugar to the dressing.  If you want to add more tang or more spice you can change up the amount of red wine vinegar or add additional Wozz! Kiwi Lime Salsa Verde to the recipe.  Season to your taste preference with salt and pepper.

There is already fresh garlic, cilantro, cumin and fresh jalapenos in the salsa verde but you can also go ahead and add more fresh chopped garlic or extra cumin to the dressing if preferred.  We try to take that step out in this recipe with the addition of our salsa verde. 

If you love it really spicy, you can add some fresh chopped jalapenos to this or even some Wozz! Serrano Cilantro Lime Hot Sauce

If you want even more crunch to this salad you can use a full red pepper and green pepper rather than 1/2 of each.  

We used fresh corn but frozen corn can be substituted.  You don't need to add tablespoon of water to skillet if you are using frozen corn when charring corn.