Black Bean & Corn Salad
This salad looks dramatic, tastes amazing, and is an ideal make-ahead recipe. The combination of the beans and corn also provides a complete protein.
- Cook the beans and cool; or rinse the canned beans.
- Chop the tomato (1 or 2) and a good handful of fresh coriander (only fresh will work in this, if you can't get it, use parsley instead.)
- Mix the beans, corn, tomato and coriander in a large bowl. Mix in some olive oil and vinegar, then season with salt & pepper.
- Store in refrigerator, but bring to near room temperature before serving to wake up the flavours.
Beans: 1 cup of dried beans when cooked will yield about 2 1/2 cups cooked. If you prefer to use canned, already cooked beans, you can do so, using the same quantity as the cooked above: just rinse all the liquid off them first. Corn: If using fresh corn, remove kernels from cob (see tips elsewhere on site); If using canned corn, open and drain; If using frozen corn kernels, thaw either at room temperature or in microwave (don't cook them) Try using lime or lemon juice, especially lime juice, along with the vinegar, but the vinegar alone will do if that is what you have to hand. You can also add some chopped fresh peppers or chiles if you wish.
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