Corn and black bean salad

This week’s recipe is more “mixing” than “cooking”, but it’s a staple for me because it is so versatile. It’s especially great during CSA (community-supported agriculture) season when there is major veggie maintenance to do because you can add any extra vegetables you have on hand. Speaking of CSAs, I’m looking forward to another delicious season from Red Fire Farm.

Besides eating it on its own, I like it on top of greens for a salad, or in a whole-wheat tortilla as a quesadilla or burrito.

Corn and black bean salad
Source: adapted from allrecipes.com
Serves: 4+

Ingredients
1/4 cup balsamic vinegar
2 Tbsp canola oil
1/4 tsp salt (or can omit alltogether)
1/2 tsp white sugar
1/2 tsp ground black pepper
1/2 tsp ground cumin
1/2 tsp chili powder
3 Tbsp chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
1 cup sweet corn (I usually use frozen, but fresh or canned works too)

Directions
1. In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.
2. In a medium bowl, stir together black beans and corn (and anything else you want to throw in, this week I added tomatoes). Toss with vinegar and oil dressing and garnish with cilantro. Cover, and refrigerate overnight.
3. Enjoy!