Monday, July 27, 2020

Corn and Black Bean Salad

It's not summer for me until I have made my first corn and black bean salad using farm fresh corn and tomatoes.  I cook the beans from dried organic sprouted but you can use canned if you prefer.  It takes just a few minutes to put it all together and it tastes so fresh and summery.

I generally just eyeball the ingredients so please feel free to adjust any of the amounts as you wish.  It will be just as delicious!  You might be tempted to put more herbs or spices in there but the lime juice, olive oil, cilantro, salt and pepper are all you really need to make the corn and black beans shine.
Home Cookin v9.81 Chapter: Beans and Vegetables
3 cups black beans, cooked and drained (or 2 14.5-oz cans, rinsed and drained)
3 cups sweet corn (fresh is best but can use frozen or canned)
1/4 of red onion (1/4 to 1/2 cup, depending on taste), diced
1 fresh serrano pepper, finely chopped (and deseeded if you want less heat)
2 cloves garlic, crushed or grated
3 Roma tomatoes, chopped
juice of 1 lime
1/4 cup olive oil
1/4 to 1/2 cup chopped fresh cilantro, or to taste
salt and pepper to taste

Combine the beans, corn, onion, pepper, garlic and tomatoes in a large bowl and stir to combine. Add the lime and olive oil and mix well. Stir in the cilantro then season to taste with the salt and pepper.


Exported from Home Cookin v9.81 (

No comments:

Related Posts Plugin for WordPress, Blogger...