Corn and Black Bean Salad

This recipe originated as a “Colorful Corn Salad” in a special Taste of Home issue several years ago.  It has evolved to accommodate what is ready in the garden or needs used up in the frig; it is a great way to use up leftover corn-on-the-cob. I like it as a salsa eaten with tortilla chips, but it can be paired as a salad with fajitas or any grilled meat to make a light supper.  Feel free to substitute or omit ingredients, as available or per your preference.

While gathering plants to put in the garden this spring, I could not find any poblano pepper plants.  This is significant for our family, because we need a pepper that will accommodate another favorite recipe that involves a chicken/cheese filling, and be sort of hot, but not so hot that only The Growing One enjoys the meal.  I ended up buying several plants that looked like potential substitutes, or that just looked interesting!  (Jalapeno and similar peppers can be picked, washed, dried, and frozen in bags; just take out what you need for that white chili recipe in the middle of winter.  Because they freeze so easily, I like to have peppers on hand that run the Scoville gamut).  Now I have 10 different plants growing…should be an interesting summer on the culinary end.  I do anticipate using this recipe to try some of those peppers out!

Corn and Black Bean Salad

(serves 8+)

  • corn, cut from @ 6 ears, already cooked (roasted or boiled)
  • 3 sweet peppers (red, orange or yellow), diced
  • 1/2 of a large red onion, or 1 C diced green onions
  • 1 large ripe avocado, diced
  • 2 (15 oz.) cans black beans, rinsed and drained well
  • 1 C minced fresh Italian parsley, or 3 T dried; you could substitute or add cilantro to taste (The Growing One has a love/hate relationship with cilantro-mostly hate)
  • jalapeno pepper(s) to taste, seeded and diced (opt.).  Feel free to experiment with other peppers as you have available.  Remember to wear gloves when cutting hot peppers.

Mix all these ingredients together in a large bowl.  Pour dressing over and lightly mix until coated.

For the dressing:

  • 2 t. ground cumin
  • 1 t. salt
  • 1/2 t. black pepper
  • 1/4 t. cayenne pepper
  • 4 T olive oil
  • 2-3 cloves garlic, minced
  • 6 T lime juice (freshly squeezed if you have limes available)
  • 3 T red wine vinegar (use white or cider in a pinch)

Mix the dressing ingredients together in a small bowl.

 

This salad can be stored in Ball/canning jars in the frig if you are eating it as salsa.  It keeps well for 3-4 days, a little longer if you make it without the avocado.

It is essentially still a colorful corn salad, but jazzed up a bit with the peppers, avo and black beans.  The recipe adapts well to individual taste and ingredient availability; I hope you will try it and make it your own signature summer classic!

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