When I think of summer, I think of bright, colorful, and flavorful food. This quick-to-prepare Corn and Black Bean Salad pairs will with a variety of food and can be put together in minutes.
Corn Salad can be made with a variety of ingredients and the sky is the limit. However, there are certain elements to a vegetable salad that seem to be similar among most. If corn is the base for the salad, then beans of some sort (black, red, etc.) bring an earthy contribution. Onions are often used to lighten up the characteristic, but need to be tempered by an acidic, such as vinegar or lemon juice. To bring color and sweetness a red pepper or medium soft vegetable can be used. Finally, a fat such as olive oil or avocado brings body and rounds out the overall flavor.
When I first made this recipe it was paired with grilled beef rib and potatoes. I made double the expected amount of servings and was shocked when it was finished halfway through the meal. When I got back home, I immediately wrote down the recipe and distributed to the group who had requested it at dinner.
The requests for the recipe kept coming with each successive person who tasted the salad and saw how simple it was. Over time I refined the recipe further, slightly changing ingredient rations. The basis still remains a simple weeknight option or side to a larger meal preparation. There is good potential for toddlers to find this dish favorable with the sweetness of the corn and the pop of taste coming from the onion.
- 1 lb Corn
- 1 can Black Beans, drained
- 1/2 Red Pepper, chopped
- 1/4 Red Onion
- 1/4 cup Lemon Juice
- 1/4 cup Olive Oil
- 1/4 cup Cilantro, chopped
- 1/2 tbsp Salt (to taste)
- Chop Red Pepper, Onion, and Cilantro
- Combine Corn, Beans, Onion Red Pepper, and Cilantro
- Add Lemon Juice, Olive Oil, and Salt
- Slowly add, while stirring