Corn and Bean Salad

Here’s another great salad recipe from Raising the Salad Bar, which has become one of my favorite cookbooks.  This calls for black beans but the first time I made it I used pinto beans. The second time I made it I had black beans. Both times it was really good–just a more colorful contrast with the black beans and corn and red peppers. But use whatever kind of beans you have around. I halved the original recipe mostly, but increased the amount of red pepper, red onion and cilantro.

Print Recipe

Black Bean and Corn Salad with Chili Lime Dressing

The chili lime dressing really makes this corn and bean salad. It’s especially good with fresh corn.

Ingredients

• 1 15- oz can black or pinto beans, rinsed and drained
• kernels from 1 ear of corn, about 1 cup
• 1 small red pepper, seeded and diced
• 2 green onions “some folks call them scallions”, thinly sliced
• 1/4 cup minced red onion
• 1/4 cup chopped fresh cilantro
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• a pinch of cayenne
• 3 Tablespoons lime juice
• 2 1/2 Tablespoons olive oil
• 1/2 teaspoon salt

Instructions

• Rinse and drain the beans.
• Steam or microwave the corn for 3 minutes. I like to just put the whole ear of corn, husk attached, into the microwave and cook it. Let it cool a few minutes, then husk it. The silk will come right off. Hold the corn cob upright on a plate and slice down with a sharp knife to cut the kernels off.
• Combine the beans, corn, red pepper, green onions, red onion and cilantro in a bowl.
• Mix the rest of the ingredients together, pour over the salad and mix well.