Black Bean and Corn Salad: take 2

Black bean and corn salad: take 2

I posted a black bean and corn salad a while back, and this one is similar, but still different enough to warrant it’s own post, I think. The main differences are the lack of salad dressing, changing green onions to regular, getting rid of the basil, and using fresh corn.

We went over to Char’s the other night to cook on the grill, and she had a ton of fresh farmer’s market organic corn, and wanted to make some sort of corn salad. We were brainstorming about what goes well with corn, and I suggested blackbeans. She had a can on hand, so we dumped them in. Then we decided that some tomatoes would be good, we used canned with garlic and onion, but fresh would work. Some lime juice, cilantro, vinegar, and olive oil later and we had a great salad.

You don’t cook the corn for this, so the fresher the better. If you can get yummy corn from a farmer’s market, do that. I went with Harris Teeter corn, and it was good, too.

Black Bean and Corn Salad: take 2

6 ears of corn (I used 4 yellow and 2 white)
1 can black beans, rinsed and drained
1 can tomatoes, rinsed and drained
2-3 tablespoons chopped onion (use less if you use flavored tomatoes)
1 tsp garlic powder (or use some minced garlic, again, use less if you use flavored tomatoes)
1 tbsp extra virgin olive oil
2-3 tbsp chopped cilantro (or to taste)
1 tbsp apple cider vinegar
Juice of 1-2 limes (or 1 lime and the zest)
1 tsp salt (or to taste)

Remove husks and silk from the corn, and cut the kernals away from the center into a bowl. Add the rest of the ingredients. Serve with goat cheese on top (optional)

Black bean and corn salad take 2


1 Comment »

  1. Michael said

    You should try roasting the corn over a grill. The fresher the better. Get a nice char on it, let it cool, then cut the kernels off. It will add a nice flavor to the salad – and you should make it into a corn salsa as well.

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