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.
Ingredients
- 2 cups Black Beans cooked
- 1 cup Corn Kernels canned, fresh, or frozen
- 1 Tomato chopped
- 1 handful Coriander fresh. Or parsley
- 3 tablespoons Olive Oil
- 1 tablespoon Vinegar
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground Pepper
Instructions
- Wash hands with soap and water; ensure worksurface is clean.
- Wash tomato and coriander (or parsley) under cold running water, rubbing gently.
- Chop the tomato (1 or 2) and a good handful of the fresh herb.
- Mix the beans, corn, tomato and coriander in a large bowl. Mix in olive oil and vinegar, then season with salt & pepper (salt and pepper amounts are just rough suggestions).
- Store covered in refrigerator, but bring to near room temperature before serving to wake up the flavours. Use within 3 to 5 days.
Notes
Black Beans: 1 cup of dried beans when cooked will yield about 2 1/2 cups (12 oz in weight) cooked, which will be fine for this recipe. If using canned, already-cooked black beans, rinse all the can sludge off them first.
Corn: If using canned corn, open and drain; if using frozen corn kernels, thaw either at room temperature or in microwave (don't cook them). If using fresh corn, husk, wash, and remove kernels from cob (see tips elsewhere on site). 1 cup = 6 oz. in weight.
You may wish to try using lime or lemon juice, especially lime juice, along with or instead of the vinegar, but the vinegar alone will do if that is what you have to hand.
Herbs: you want fresh herbs in this, not dried.
You can also add some chopped fresh peppers or chiles if you wish.
Directions in this recipe follow the Safe Recipe Style Guide .
Directions in this recipe follow the Safe Recipe Style Guide .
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