It’s my birthday week (month) and my gift to you is an old favorite. This salad went perfectly with the other Mexican-themed dishes I recently took to a potluck (tomatillo salsa and guacamole). And I got the chance to use fresh corn and add some sweet yellow pepper and tomatoes from my CSA haul over the past couple of weeks. Unfortunately I ran out of cilantro so I just left it out, which I figured is safe in case someone at the potluck was anti-cilantro. Yes, those people do exist…
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| Trio of chip accompaniments |
I adjusted the recipe a bit below, officially omitting the salt and getting rid of the instructions to mix up the dressing in advance. Who has time for that? I say just throw everything in, and as long as you stir it well, it will be great!
Flashback: May 16,2012
Corn and black bean salad
Source: adapted from allrecipes.com
Serves: 4+
Ingredients
1/4 cup balsamic vinegar
2 Tbsp canola oil
1/2 tsp white sugar
1/2 tsp ground black pepper
1/2 tsp ground cumin
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| Ready for my close-up! |
1/2 tsp chili powder
3 Tbsp chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
1 cup sweet corn (preferably fresh [cooked] or frozen)
Any other veggies you’d like to throw in, or some diced avocado works well too!
Directions
1. In a large bowl, mix together all of the ingredients. Stir well. Cover, and refrigerate overnight.
2. There is not step two other than to enjoy!
Kara Cooks and Eats 