Monday, July 5, 2010

Corn and Black Bean Salad

A delicious, colourful summer salad for all occasions. Feel free to add other veggies as desired.  I often add avocado and some lemon juice.  
Sweet Corn Salad with Black Beans, Scallions and Tomatoes

Servings: Serves 6–8

  • 8 ears corn on the cob
  • 2 cups black beans (cooked or canned), drained and rinsed
  • 4 scallions, chopped
  • 1 cup grape tomatoes, cut in half
  • 1 red bell pepper, diced
  • 3 tablespoons red wine vinegar, or to taste
  • 1 teaspoon coarse sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 2 tablespoons chopped cilantro or basil, plus whole leaves for garnish

Shuck corn. In a shallow baking pan, stand each cob on its larger end, holding the tapered end with your noncutting hand. Using a sharp knife, slice kernels off; transfer kernels to a bowl. In a large frying pan, heat 2 tablespoons olive oil and sauté kernels until just softened, 5 to 6 minutes. Return corn to bowl and add beans, scallions, tomatoes and red pepper.

In a small bowl, combine vinegar, salt, pepper and remaining 2 tablespoons oil. Pour onto corn mixture, add cilantro or basil and mix well. Adjust seasoning to taste before serving.

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