Black Bean and Corn Salad
"This is a take-off on Susan Branch's Corn Salad. If you like cilantro, this is for you. Summer corn is the perfect foil for the fresh-flavored dressing."
- Ready In:
- 25mins
- Ingredients:
- 10
- Yields:
-
10 cups
ingredients
- 6 ears sweet corn
- 15 ounces black beans, well rinsed
- 1 yellow pepper, chopped
- 1 red pepper, chopped
- 1 red onion, chopped
- 1⁄2 cup cilantro, chopped
- 1⁄4 cup lime juice
- 1⁄4 cup olive oil
- salt and pepper
- 1 cup cooked rice (optional)
directions
- Cut the fresh corn off the cob and steam for 3-5 minutes in 1/4 cup water. Remove lid and cook, stirring 2 minutes more until water evaporates.
- Toss corn with other ingredients and chill.
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RECIPE SUBMITTED BY
Way too young to be grandmother of five, mom of three, and wife of one, all living together in our crooked old house. Former food columnist for small suburban papers, and mostly-retired caterer, I still love entertaining, gardening, writing, and of course, the internet. I am getting a little tired of making dinner, though.
