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Creepy Crawly Black Bean and Corn Salad Cups
Print Recipe Pin Recipe
Course Appetizer
Cuisine Mexican
Servings 4 people

Equipment

  • Mixing Bowl
  • Can Opener
  • Knife

Ingredients
  

  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 1 red bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 limes, juiced
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste
  • 8 small romaine lettuce leaves
  • 12 black olives

Instructions
 

  • In a large mixing bowl, combine the black beans and corn.
  • Add the diced red bell pepper, chopped red onion, and cilantro to the bowl.
  • In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and black pepper.
  • Pour the dressing over the bean mixture and stir until everything is evenly coated.
  • Lay out the romaine lettuce leaves on a serving platter.
  • Spoon the salad evenly into each lettuce leaf to form the cups.
  • Slice four olives in half lengthwise for the spider bodies. Cut the remaining olives into thin strips to use as legs.
  • Place one olive half on top of each filled cup and arrange four olive strips around it to form the legs.

Notes

Make the salad mixture up to a day ahead and store it in the fridge, then assemble the cups right before serving so the lettuce stays crisp. If you want less onion bite, soak the chopped pieces in cold water for ten minutes before adding them. The olive spiders hold their shape best when the olives are patted dry first.
Course: Appetizer
Cuisine: Mexican
Equipment: Mixing Bowl, Can Opener, Knife