Corn and Black Bean Salad
1 (15 oz) can of black beans, drained and rinsed
2 ears of fresh corn, husks and silk removed
1/2 cup red onions, chopped
1/2 cup red bell peppers, chopped
2 jalapeño peppers, seeded and minced
3 plum tomatoes, seeded and chopped
1/2 cup cilantro, chopped
2 tablespoons lime juice (about the amount of juice from one lime)
1/2 teaspoon sugar
1 tablespoon olive oil
Salt and pepper to taste
Shuck the corn and place in boiling water for about 5 minutes. Drain the corn and place in a bowl filled with ice water to cool. Remove the kernels from the corn using a sharp chef’s knife.
In a large bowl, combine the beans, corn, tomatoes, cilantro, red bell pepper, green onions, jalapeno, lime juice, olive oil and sugar. Stir to combine. Season with sugar, salt and pepper to taste. Chill for at least one hour before serving.
Timesavers: 1) Microwave the corn with the husks on for 3 minutes. Remove the husks and allow the corn to cool, then remove the kernels from the cob with a sharp knife. 2) Use frozen (and thawed) whole kernel corn instead of fresh corn.
Variations: If you don’t like cilantro, try fresh basil or parsley instead.
Serves 6
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