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.
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.
2 comments:
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
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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