Black bean and corn salad

Time 2 hours 20 minutes
Yields Serves 8 to 10
Black bean and corn salad
(Ricardo DeAratanha / Los Angeles Times)

Place the beans, onion, carrot, bay leaf and garlic in a medium saucepan and add water until the beans are covered by about an inch. Bring to a boil, then partially cover and reduce the heat to low. Simmer until the beans are almost tender, about 2 hours, adding water as needed.


Add the salt and continue cooking until tender. Drain the beans, discarding the onion, carrot, garlic and bay leaf.


In a large bowl, combine the beans, corn kernels, red pepper, green onions and cilantro. Stir in the olive oil, lime juice and cayenne pepper, and adjust seasoning. Serve warm or room temperature.

Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.