This Mexico-inspired refreshing dish is ideal for warm temps or a quick 15-minute meal when you don't want to be stuck in the Kitchen. Packed with a easy-to-source but healthy ingredients, you will find this salad surprisingly tasty!
Course: Main Course, Salad
Cuisine: American, Mexican
Keyword: Mexican, salad, Vegan, vegetarian
Author: Amy of Amy's Cuisine
sharp chef's knife
large mixing spoon
large mixing bowl
medium mixing bowl
Kitchen shears or Herb shears
2cupskernel cornOR corn on the cob, removed from the cob
Carefully slice corn from cobs, if using fresh corn on the cob. Pour the prepared corn kernels into a large mixing bowl.
Clean and prepare radish, bell pepper, scallion and zucchini. Add all diced vegetables and (cooked) black beans to large mixing bowl with corn. Use a large serving spoon to stir well and combine ingredients.
In a medium mixing bowl, whisk together the following ingredients to create a vinaigrette: red wine vinegar, extra virgin olive oil, Goya Adobo powder (cumin flavor optional) and lime juice. Add sea salt, to taste.
Snip fresh cilantro (or other fresh herb of choice) over well-mixed salad. Chill for a minimum of 30 minutes to allow flavors to meld together. Add more sea salt, to taste. NOTE: the more sea salt added, the sweeter the taste of the salad will become.