April McKinney's Confetti Corn and Black Bean Salad - WSMV News 4

April McKinney's Confetti Corn and Black Bean Salad

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  • 1 Tbls Extra Virgin Olive Oil
  • 1 Cup Corn, fresh or frozen
  • ½ of 1 Yellow Onion, chopped
  • 1 Red Bell Pepper, chopped
  • ½ of 1 Jalapeno, minced
  • 1 Garlic Clove, minced
  • ½ Cup Cherry Tomatoes, halved
  • 1 Can Black Beans, rinsed and drained
  • 1 ½ tsp Cumin
  • 1 Tablespoon Fresh Lime juice
  • ½ tsp Salt
  • ¼ tsp Pepper


  1. In a large skillet over high heat add oil then add corn and onions and cook for 5-6 minutes, stirring occasionally until corn is slightly browned.
  2. Next turn heat to medium and add in bell pepper, jalapeno, and garlic. Cook for another 2-3 minutes until peppers have softened.
  3. Next add in tomatoes, beans, cumin, lime, salt, and pepper.  Stir to coat everything in seasonings. 
  4. Remove from heat and serve warm or at room temperature.  Serve as a side dish or with tortilla chips.



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