Southwest Beef, Black Bean & Corn Salad

Directions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add onion and cook until softened, 3–4 minutes.
3. Stir in garlic, then add ground beef. Cook, breaking up with a spoon, until browned and cooked through.
4. Drain excess fat if necessary.
5. Sprinkle chili powder, cumin, smoked paprika, and cayenne over the beef.
6. Stir to coat evenly and let spices bloom for 1–2 minutes.
7. Remove from heat and let cool slightly.
8. Heat a dry cast iron skillet until hot.
9. Add corn kernels in a single layer, cooking undisturbed for 2–3 minutes until lightly charred.
10. Toss and cook another 2–3 minutes. Remove and let cool.
11. In a large serving bowl, combine the seasoned beef, black beans, charred corn, cherry tomatoes, and cilantro.
12. Squeeze lime juice and vinegar over the mixture.
13. Toss gently to combine.
14. Taste and adjust with salt and pepper.
15. Serve warm, at room temperature, or chilled after resting in the fridge for 30 minutes (flavors deepen as it sits).