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–+ servings
250ml Cayenne Pepper Infused Olive Oil – medium heat oil
Garden Infuzions

Cayenne Blend Olive Oil Black Bean and Corn Salad

A bright, zesty black bean and corn salad tossed with crisp vegetables, fresh lime, and Garden Infuzions Cayenne Pepper Infused Olive Oil for a lively kick.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer, Side Dish, Snack
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 15-ounce can black beans, drained and rinsed
  • 2 cups corn kernels fresh, thawed, or canned and drained
  • 1 cup cherry tomatoes halved
  • 1 red bell pepper diced
  • 1/4 cup red onion finely diced
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons Cayenne Pepper Infused Olive Oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cumin
  • 1 avocado diced (optional)

Equipment

  • 1 Large mixing bowl For tossing the salad
  • 1 small bowl or measuring cup For whisking the dressing
  • 1 whisk For combining the dressing
  • 1 Cutting board For chopping vegetables
  • 1 Chef’s knife For prepping produce

Method
 

Instructions
  1. 1. In a large mixing bowl, combine the black beans, corn, cherry tomatoes, red bell pepper, red onion, and cilantro.
  2. 2. In a small bowl or measuring cup, whisk together the Cayenne Pepper Infused Olive Oil, lime juice, apple cider vinegar, kosher salt, black pepper, and cumin.
  3. 3. Pour the dressing over the salad and toss gently until everything is evenly coated.
  4. 4. Taste and adjust with a little more salt, lime juice, or cayenne oil if you want a bolder finish.
  5. 5. Fold in the avocado just before serving, if using.
  6. 6. Serve right away, or chill briefly and stir once before bringing it to the table.

Notes

This salad is best when the vegetables are cut into small, even pieces so each bite has a little bit of everything. If using canned corn, drain it well so the salad stays bright and crisp. For a party table, make the salad up to 2 hours ahead and add avocado right before serving.

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