Black Bean and Corn Salad

3606068100_2d9dee9eddThis salad is one of my all-time favourite side dishes. It is colourful visually and flavourfully, as it packs an array of taste sensations: tangy, zesty, sweet, sour, and spicy.

I tend to prefer it in the summer months because it teams up beautifully with barbecued meats. It will make an excellent addition to any spring patio dining experience, especially if you serve them in homemade tomato bowls (see below).

It also suits a Mexican themed night. If you want to break up the heavy cheeses and ground meats that typically characterize a taco, quesadilla or fajita night, this salad should make an appearance. It’s a nice vegan alternative as well.

 

Ingredients:

2 to 3 limes

3 tbsp ( 45 mL) olive oilLimes1

1 tsp ( 10 mL) ground cumin

1/4 to 1/2 tsp (1 to 2 mL) hot red pepper flakes

1/4 cup ( 50 mL) each of finely chopped fresh parsley and coriander

1/2 to 1 tsp (2 to 5 mL) salt

2 cans ( 19 oz/540 mL) black beans or 2 cups (500 mL) dry black beans, cooked (see tip, below)

3 cups ( 750 mL) fresh or frozen cooked corn kernelsred-pepper-vitamin-c-lg

1 large sweet red pepper

4 green onion

8 medium tomatoes (optional)

 

 

Finely grate peel from 1 lime. Squeeze out at least 1/4 cup juice from limes.

In a large bowl, whisk olive oil with lime peel, lime juice, cumin and pepper flakes. Stir in parsley and coriander.

 

If you are using canned beans, drain and discard the liquid and rinse beans in cold water. Add the drained beans and corn to the dressing but do not stir it yet. You will stir this mixture once all the ingredients are present to avoid damaging the beans any more than you have to.

Coarsely chop the red pepper. Thinly slice the green onions. You can use red onions if you prefer, but the green looks prettier. 😉 Add both of these to the salad. Using a folding motion from the bottom of bowl, mix just until evenly distributed. Try not to break the beans.

 

You can serve this right away, but the flavor will increase if it is left at room temperature for about 1 hour or refrigerated for a few hours.

 

imagesIf you want to serve the salad in tomato cups, cut a thick slice off top of each of the tomatoes. Scoop out the guys, leaving at least a 1/4-inch (0.5-cm) shell. If not you are not serving them right away, place the tomatoes upside-down on a plate lined with paper towels.

Just before serving, fill each cup with the bean salad. It will look something like this:

IMG_96521

 

Oh you fancy huh?

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