Ingredients
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2 cups frozen corn kernels
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1 red bell pepper, diced
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1 cup diced jicama (I left this out)
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1 (15 ounce) can black beans, drained and rinsed
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2 tablespoons fresh lime juice
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1 tablespoon mirin
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2 teaspoons olive oil
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1 chipotle chile in adobo, chopped (about 2 tsp)
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2 tablespoons chopped cilantro, plus more for garnish
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1/4 teaspoon ground cumin
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sea salt
Instructions
- If using fresh corn, either grill the corn on an outdoor grill, roast in the oven or cook briefly in boiling water.
- Slice the kernels from the cobs.
- (If using frozen corn, thaw it under cool running water.) In a large bowl, combine corn, bell peppers, jÃcama, if you decide to use it, and black beans.
- In a small bowl, stir together lime juice, mirin, olive oil, chipotles, cilantro, cumin and salt.
- Pour over the vegetables and toss to mix.
- Chill for at least 30 minutes to allow flavors to blend.
- Garnish with a few cilantro leaves before serving.