Sunday, May 5, 2013

Black Bean and Corn Salad

Have I told you how great black beans and corn are together? Because black beans and corn are great together. Toss 'em together and you can't go wrong. Though, of course, you could add other things to them, too, and make a deeper flavored salad.

One note: fresh, raw corn is fantastic in salad; it has a nice crispness to it that is a great textural pairing with the softer, cooked black beans (and other ingredients one might add as I did in this salad). Canned corn, on the other hand, has been cooked through, and thus is soft.

Here's what I did this time:

Black Bean and Corn Salad

1 (14-15 oz.) can black beans, drained and rinsed
2 ears corn, kernels sliced off and separated
1 avocado, diced
1 jalapeno, ribs and seeds removed, diced very small

1/2 pint cherry tomatoes, quartered
1/4 tsp salt

1 shallot, diced very small, soaked in cold water for 10+ minutes and drained (skip the soak if you like the spice/bite)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp ground cumin
2 limes’ juice
1/4 cup chopped cilantro
1/4 cup chopped scallions (1-2 stalks)
  1. Toss tomatoes with salt and set aside for 10 minutes. Rinse and drain.
  2. Combine all ingredients in large bowl and gently mix thoroughly. Serve cool or at room temperature.

Happy Cinco de Mayo!


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