Corn and Black Bean Salad

Published May 5, 2015

I had a few extra ears of corn that I had already cooked and I needed a salad for dinner tonight. It seemed obvious to use the corn. Keeping with the Mexican theme for dinner I added black beans, peppers and cilantro along with vinegar, oil and some additional seasonings. I haven’t actually served it yet, but I did taste it. I think me guests will be pleased.

Corn and Black Bean Salad

4-5 ears of corn, cooked and cut off the cob

1 can black beans, drained and rinsed

1 sweet pepper, seeded and chopped

1 jalapeno pepper, seeded and minced

1/2 c. oil

1/2 c. cider vinegar

1 T. sugar- or more to taste

1 t. cumin

salt and pepper to taste

1/4 c. chopped cilantro

Combine corn with other veggies in a medium mixing bowl. Combine oil with vinegar, sugar and seasonings and stir to mix well. Add to corn mixture and toss in the cilantro. Adjust seasonings. Cover and chill a couple of hours before serving. Serves 3-4.

Posted in Cooking