A few days ago, my friend Audree turned me on to Whole Food’s Black Bean and Corn Salad recipe. Instantly, I was intrigued. You see, Dallan likes corn and black beans. Wait. That’s an understatement. Dallan LOVES corn and black beans. Back in our newlywed days, I came home to a homemade meal – “Dallan Style”. This homemade meal consisted of Dallan dumping a can of black beans and a couple cups of frozen corn into a saucepan. Throwing it on the stove top. Voila! A bland dinner. Which I forced down with a smile because I love him THAT much.
Here is a flavorful approach to black beans and corn salad.
2 cups fresh or frozen and thawed corn kernels
1/2 cup finely chopped red onion
2 tablespoons seasoned rice vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon lime juice
1/4 teaspoon sea salt
1/2 teaspoon ground black pepper
4 cups no-salt-added cooked black beans, rinsed and drained
1 red bell pepper, cored, seeded and chopped
1/3 cup cilantro leaves, finely chopped
Bring a medium pot of water to a boil. Add corn and cook for 1 minute, then drain well, rinse in cold water and drain again. (If using frozen corn, skip this step.) Meanwhile, rinse onions in cold water to remove some of their sharp, acidic flavor; drain well and set aside.
In a large bowl, whisk together vinegar, olive oil, lime juice, salt and pepper to make a dressing. Add beans, corn, onion and bell pepper and toss until just incorporated. Cover and chill for about 2 hours. Add cilantro and toss again before serving.