Ingredients:

  • 1 can (15.5 oz.) GOYA® Black Beans, rinsed and drained
  • 1 can (15.5 oz.) GOYA® Chickpeas, rinsed and drained
  • 1 can (15.25 oz.) GOYA® Whole Kernel Golden Corn, drained
  • 1 medium red bell pepper, finely diced (approx. 1 cup)
  • 0.5 small red onion, finely minced
  • 1 jalapeño, seeded and minced
  • 0.5 cup GOYA® Extra Virgin Olive Oil
  • 0.25 cup fresh lime juice
  • 1 tbsp GOYA® Red Wine Vinegar
  • 1.5 tsp GOYA® Sazonador Total
  • 0.25 cup fresh cilantro, finely chopped
  • 1 clove garlic, grated into a paste

Instructions:

  1. Rinse the black beans and chickpeas. Place them in a fine mesh sieve and run cold water over them until the foam disappears and water runs clear.
  2. Drain the corn thoroughly. Tap the sieve against the sink to ensure no liquid remains. It should look matte, not shiny.
  3. Dice the red pepper and onion. Aim for 1/4 inch cubes so they match the size of the corn kernels. This creates a uniform shatter in every bite.
  4. Mince the jalapeño. Remove the seeds and white ribs unless you want serious heat. Wear gloves if you have sensitive skin.
  5. Make the dressing base. Whisk the olive oil, lime juice, red wine vinegar, and Sazonador Total in a small jar. Shake until the oil and acid emulsify into a cloudy liquid.
  6. Add the aromatics. Stir the grated garlic paste and chopped cilantro into the dressing. Note: This allows the herbs to release their oils directly into the fat.
  7. Combine the vegetables. Place the beans, corn, peppers, and onions in a large mixing bowl. The colors should look like a confetti mix.
  8. Dress the salad. Pour the vinaigrette over the vegetables. Toss gently with a silicone spatula to avoid mashing the beans.
  9. Season to taste. Give it a quick taste. The flavors should be bright and zesty. Add a pinch more Sazonador if it feels flat.
  10. Chill before serving. Cover and refrigerate for at least 30 minutes. The salad is ready when the beans have absorbed the tang of the lime.