RECIPE: Corn and Black Bean Salad

If you know me, you know how grumpy I get in the heat of the summer. However, THIS salad makes it all better! Seriously, it’s all better now…

The salad tastes great, comes together quickly and can be made from items in your own garden (if you’re into gardening, of course)… here’s where I started.

Corn, black beans, sweet red pepper, red onion, cilantro, canola oil and some seasonings for the viniagrette.

I start by mixing together the viniagrette… lime juice, canola oil, onion powder, ground cumin, kosher salt/pepper and at the last minute I also decided to add some dried oregano.

Then I added the red onion to the viniagrette so it could sit for about 15 minutes. I prefer the red onions to be “pickled” a little… letting them sit in the viniagrette for a bit tames them down a bit, just to perfection. But it’s here that I also added a few teaspoons of our favorite hot sauce.

After 15 minutes or so I added the corn, black beans, sweet red pepper …

Oh yeah, and the cilantro… and then it sits for another 30 minutes or so…

This time we served it up with our “house grilled chicken”… yummy! Make this salad this summer … your loved ones will love you more for it!

Corn and Black bean Salad
Recipe courtesy Lori Tisdale

Ingredients
2 cups frozen corn
1 can (14 oz) black beans, drained and rinsed
1 sweet red pepper, finely diced
½ red onion, finely diced
¼ cup cilantro, diced
2 limes, juiced
2 teaspoons hot sauce
2 tablespoons vegetable oil
1 teaspoon dried oregano
pinch onion powder
1 tablespoon cumin powder
Salt/pepper to taste

Instructions
In a large bowl make vinaigrette by whisking together lime juice, hot sauce, oil and spices. Add red onion and mix well; set aside. Allow to sit for about 15 minutes.

Add corn kernels, black beans, red pepper and cilantro. Mix well. Allow to sit for another 30 minutes or so, for the tastes to marry. Salt/pepper to taste before serving.

enjoy your time in the kitchen…

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