Wednesday, July 21, 2010

Sweet corn and black bean salad

We got our first Colorado sweet corn a couple of days ago. I bought enough for us to steam for dinner and also to make this salad. It’s loosely based on Rachel Ray, but only loosely. Light and nutritious, it’s a quintessential summertime dish.

Sweet corn and black bean salad
3 ears corn, steamed and cooled
1 14.5 oz. can black beans, drained and rinsed
¼ medium red onion, finely diced
½ green (or other color) bell pepper, diced
2 tbsp chopped parsley or cilantro (or both)
1 tsp ground cumin
juice of ½ lime
splash of tabasco or sriracha (to taste)
salt and pepper to taste
1 tbsp olive oil

Cut kernels from ears of corn. Put into a bowl with beans and onion.

Microwave the bell pepper for 30 seconds with just a splash of water. This is an optional step. We prefer the pepper not to be totally raw.

Add remaining ingredients and stir to combine. Serve at room temperature.


Mary said...

I love this combination for summer barbecues. It's healthy and refreshing and perfect for a hot summer night. I hope the day treats you well. Blessings...Mary

Jenn said...

I already told you of my strange quirk about not liking corn off the cob...but still..the salad looks delicious! Pefect summer side dish!

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