Shishito and Corn Salad with Black Beans
This Easy Shishito and Corn Salad with Black Beans recipe is a zesty summer side dish made with fresh shishito peppers, sweet corn, red onion, cherry tomatoes, black beans, chives, and a tangy lime dressing.
Servings 4
Equipment
- 1 large skillet
- 1 large mixing bowl
- 1 small mixing bowl
Ingredients
- 10-12 shishito peppers stems removed
- 2 tbsps. olive oil divided
- 2 ears fresh corn kernals removed
- 1 cup cherry tomatoes halved
- 1/4 cup red onion diced
- 1 - 15 oz. can black beans rinsed and drained
- 2 tbsps. fresh chives chopped
- Juice of 1 lime
- 1/2 tsp. smoked paprika
- Salt and pepper to taste
- 1/4 cup cotija cheese crumbled
Instructions
- Heat 1 tbsp. olive oil in a large skillet over medium-high heat. Add shishito peppers and cook, turning occasionally until charred and blistered on all sides, about 5-7 minutes. Remove from heat and cool. Once shishitos have cooled, chop them up and set aside.
- In a large mixing bowl, add corn, blistered shishitos, cherry tomatoes, red onion, black beans, and chives. Mix together.
- In a small bowl, stir 1 tbsp. olive oil, lime juice, smoked paprika, and salt and pepper together. Pour over salad and toss to combine.
- Place salad in serving dish. Sprinkle crumbled cotija cheese over the top and serve. Best served chilled or at room temperature.