Ingredients
Jalapeño Lime Dressing
- 1 tsp cumin seeds, or ½ tsp ground
- ¼ cup extra-virgin olive oil
- ¼ cup lime juice, from 2 limes
- ½ small jalapeño, seeded, pith removed, and minced
- ½ tsp kosher salt
Roasted Corn and Black Bean Salad
- 1 tbsp extra-virgin olive oil
- 1 small red onion, thinly sliced
- 1 cup frozen corn, or 1-2 cobs fresh1
- ½ tsp kosher salt, divided and more to taste
- 2 cups cooked black beans, (about one 19 oz can2) drained and rinsed
- 2 cups fresh tomatoes, chopped (3 roma or 1 pint cherry)
- ¼ cup chopped cilantro, optional
- dressing
Equipment
Method
- In a medium dry skillet, toast the cumin seeds over medium-low heat until fragrant and lightly toasted (but not browned). Add the cumin seed to a mortar and pestal and crush to a powder.
- Add the freshly ground cumin to a small bowl along with the extra-virgin olive oil, lime juice, jalapeño, and salt. Stir well to incorporate and set aside.
- Preheat the same skillet you used above and add a tbsp of olive oil and the thinly sliced red onion. Turn the heat up to medium or medium-high to brown and cook the red onion (~2 minutes).
- Add the corn and half the salt and continue cooking to brown for another 2-3 minutes. Remove from the heat and place in a large bowl.
- In the same bowl as the corn and red onion, stir in the drained and rinsed black beans, cilantro, chopped tomatoes, and the rest of the salt. Add in 1 diced avocado if desired. Stir to combine before tossing with the dressing. Cover and refrigerate for 2-3 hours before serving if possible to allow the flavours to mingle.