By popular demand (as in someone asked) I am sharing my recipe for black bean and corn salad. This is a summertime staple, I make a batch a couple time a months in the warmer months, or when attending those things we used to do in olden times, backyard BBQ picnics. This salad is great with a slab of salmon, a grilled chicken thigh, some tri-tip…a cold, clean white or rose wine is your go-to with this, or your house beer, in my case Pacifico. I haven’t measured proportions on this in 20 years, so take these with a grain of salt and your own taste. Boiling up your own black beans probably improves this dish, but I never seem to get around to that. Adjust ingredients to your own taste. Regardless, putting this together several hours before eating so that the flavors meld together is highly recommended.
This recipe has a good lime tangy brightness. If you don’t like that, back off on the lime.
Black Bean and Corn Salad
One can black beans, rinsed
Equal amount corn (fresh is best, frozen works fine)
One cup chopped spring onion, red onion or green onions.
One half red bell pepper, fine dice
Optional – One whole chopped jalepeno pepper (ribs and seeds removed)
¼ cup chopped green garlic, OR two cloves minced regular garlic
1 cup chopped cilantro
Chopped mint to taste (I use 10-12 leaves, cut into chiffonade)
Other chopped fresh herbs as available (oregano, marjoram, chives, lemon thyme…)
Salt and pepper to taste
Lime Vinaigrette Dressing
Juice of 2 limes
¼ cup EVOO
TBS ground cumin
Place dressing ingredients in a jar with a tight fitting lid and shake vigorously.
Combine salad ingredients and toss well. A couple hours before serving, drizzle the dressing over the salad and toss again lightly. Expertly adjust seasonings.