I think this black bean and corn salad is a great first recipe of 2010. It’s everything I would want it to be.
Colorful. Flavorful. Healthy. Versatile.
In the past few weeks I have made two batches of black bean and corn salad and purposely made both batches differently. I knew that yesterday I would have to make a large batch (for Kyle’s Dad’s wedding) so I decided to also make some a few weeks ago when I went to my grandparents for Christmas.
The batch I brought to my grandparents went alongside (or inside) fish tacos, and it was great. I just thought the cumin I added made the corn look dirty. The salad didn’t have that bright, fresh feel to it that I wanted. Yesterday I skipped on adding cumin, but instead I added chili powder and not only did it add a nice smokiness to the salad, but the salad maintained its shiny bright colors.
You can enjoy this black bean and corn salad many ways. You can serve it cold or hot. It can be used as a topping when eating tacos and fajitas, or even enjoyed with chips.
Black Bean and Corn Salad
yield: 12 servings
1 (16oz) can Black Beans, completely rinsed
2 cups Corn, frozen or fresh
1/2 a Red Onion, small dice
2 TBS Poblano Pepper, small dice
Juice from 1 Lime
2 – 3 TBS Cilantro, chopped
2 TBS Olive Oil
1 TBS Salt
1 tsp Black Pepper
1 tsp Chili Powder
1. Completely (and I mean completely) drain and pat dry the black beans. Set aside.
2. Fold all other ingredients together in a large bowl.
3. Gently fold the black beans in last so that the color stays nice and bright. Place in the fridge for at least 3 hours so they flavors can combine.
This salad is light and refreshing and has all the flavors I love. The cilantro and lime keep the flavor bright while beans are soft and mellow. I also love using corn that is crispy, which adds a nice crunch to the salad.
Give me some tacos and this salad I will be one happy camper!
