Black bean and corn salad
This fresh, chilled salad is taste of the Southwest right on your plate.
It's that time of year when we are blessed with delicious, fresh, sweet corn. On or off the cob, this is the season to indulge. You don't want to miss it.
This chilled corn salad is taste of the Southwest right on your plate. Flavorful black beans, crisp red onions, sweet red peppers and fresh corn from the cob is all you will need. Well, and a few other things.
And here is a little trick for husking corn that only takes a few minutes. Simply trim off the end, cook it in the microwave for a few minutes, and then squeeze out the corn. Voila! All the husk and strings are removed easily.
- 6 ears of sweet corn
- 15-ounce can of black beans
- 1 red bell pepper
- 1/2 cup chopped red onion
- 3 tablespoons cider vinegar
- 3 tablespoons grapeseed oil
- 1/4 teaspoon salt
Using the trick I outlined above, trim and nuke the 6 ears of corn for about 10 minutes. If you were doing them individually, it only takes a few. But might as well do the whole batch!
This recipe tastes best using corn fresh off the cob. (Photo: Candus Camera/Shutterstock)
Once the corn is removed from the husk, cut off the kernels with a knife. I recommend laying down a towel and doing it over that. This will prevent the corn kernels from bouncing everywhere.
Transfer to a large mixing bowl and let cool. Open and thoroughly rinse off the black beans. Leave them to dry.
Halve the bell pepper, removing all of the seeds and pith.
Cut the halves into thin strips, then further into small cubes.
Add the black beans, bell pepper and red onion to the same mixing bowl with the corn. Add in the vinegar and grapeseed oil, then toss until all of the ingredients are fully coated. I suggest salting to taste. Some canned beans can be saltier than others, depending on the brand.
Add half of the salt, and toss the salad. Give it a taste and add the remainder if needed. Chill the salad for an hour in the fridge before serving.