Corn, Black Bean and Pepper Salad

Corn, Black Bean and Pepper Salad

I had some friends over for dinner the other day. I made this salad as one  of the sides.  It was so tasty. I love a dish I can prepare ahead of time, especially when I have company.

The salad was a last minute addition to the menu. A friend who was bringing a bean salad could not attend. I needed a dish to fill the gap. I used ingredients I already had around.

I used frozen corn in this dish. Fresh corn season is too short around here. I always buy extra corn for freezing. I just blanch the shucked corn for a few minutes  in boiling water, then drop into ice water. Once the corn is cool enough to handle, I cut the corn off the ears. Then I package up the corn and freeze it.

You could also grill corn and cut it off the cob to freeze.

I like to boil the cobs after the corn is cut off, for a corn stock, which I also freeze. The cobs have a lot of flavor.

When using the frozen corn in a salad, you’ll want to drain it after thawing.

So here is the recipe. Pretty simple. You could add some sweet onion, if you like, too.

Corn, Black Bean and Pepper Salad

4 c. cooked corn

1 can black beans, rinsed and drained

1 sweet pepper, seeded and chopped

¼ c. olive oil

3 T. red wine vinegar

1 T. Balsamic vinegar

2 t. Italian seasoning- I used my Tuscan blend

Salt and pepper to taste

Hot sauce to taste, optional

Combine all ingredients in medium bowl. Stir to combine well. Chill before serving. Serves 6-8.