"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

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!

Debbie Anderson/City Market


2 ears fresh corn
1 (15-ounce) can black beans, drained and rinsed
1 red bell pepper, cored, seeded and cut into inch pieces
1 sweet onion, chopped
1 mango, peeled, seeded, and cut into -inch pieces or 1 peach

2 limes, zested and juiced
4 tablespoons 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

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 olive oil.

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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