Friday, June 15, 2012

Corn and Black Bean Salad

Healthy and nutritious, this Corn and Black Bean Salad is fresh and is bursting with flavor. This could be used as a salsa with chips or on top of a hamburger, with maybe a slice of avocado. This is a great way to use corn, since it is in season right now. Olive oil, fresh lime juice and hot sauce makes the "dressing".

Corn and Black Bean Salad
2 to 3 ears of corn, husk and silk removed
1 can black beans, rinsed and drained
1 large ripe tomato, seeded and chopped
1 red pepper, roasted, peeled, seeded and chopped (or use 1 jar)
1 tablespoon (or more if you like) jalapeno pepper, chopped
1 to 2 cloves of garlic, finely chopped
2 green onions, chopped
Juice of 1 large lime
Hot Sauce
Kosher salt
1/4 cup chopped cilantro              

Blanch corn for two minutes in a pot of boiling salted water. Grill over medium heat for about 4 minutes until corn is slightly charred. Roast red pepper on grill until all sides a very charred. Cooking time varies. Put in a paper bag for a few minutes for it to steam. Remove and peel charred skin off. Remove corn from cob using a knife (or this gadget pictured). Add the rest of the ingredients. Mix well. Use olive oil, salt and hot sauce to your liking. Makes about three cups.

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