"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Corn and Black Bean Salad Recipe

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This recipe for Corn and Black Bean Salad, by , is from The Anderson/Tarpley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Debbie Anderson/City Market

Category:
Category:

Ingredients:  
Ingredients:  
Salad:
2 ears fresh corn
1 (15-ounce) can black beans, drained and rinsed
1 red bell pepper, cored, seeded and diced
1 sweet onion, chopped
1 mango, peeled, seeded, and cut into 1/4-inch pieces. I substitute peach or nectarine
Optional: I also dice a jalapeno pepper and 2 cloves of diced garlic


Vinaigrette:
2 limes, zested and juiced
1/4 cup balsamic vinegar
cup chopped fresh basil leaves
⅔ cup chopped cilantro
1 teaspoon ground cumin
⅓ cup olive oil
Kosher salt and freshly ground black pepper

Directions:
Directions:
Prepare corn, either in water or microwave. Cool completely and using a sharp knife, remove the corn kernels.

While corn is cooling, saute onion and red pepper in skillet with dash of olive oil. I also will saute the jalapeno and garlic.

In a medium bowl, mix together the corn, sauteed vegetables, black beans and mango or peach.

Vinaigrette: In a small bowl, combine the lime zest, lime juice, balsamic vinegar, cumin, cumin, salt and pepper. Slowly add the oil, whisking constantly until the mixture thickens. Stir in cilantro and basil.

Pour the vinaigrette over the salad and toss well. Refrigerate for 1 hour, and toss again, before serving.

Personal Notes:
Personal Notes:
This is a summer favorite!!

 

 

 

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