Summer Corn Black Bean Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This salad has become the harbinger of barbecue season at my house. I use canned corn… not frozen, but you can substitute fresh sweet corn cut off the cob. If there are leftovers, it tastes great the next day spooned on top of tortilla chips for a fabulous fresh nacho dish… or add in a can of tuna for a lunch salad. Read more . I’ve even heated it up and served it over pasta. Ingredients:
2 15oz. cans black beans |
1 15 oz. can small white beans (cannellni or other) |
1 15 oz. can corn |
1 pint basket of cherry tomatoes, halved |
3 stalks scallions (or a small red bermuda finely diced) |
1/2 bunch cilantro (also called fresh coriander) rinsed and dried |
1/2 cup extra virgin olive oil |
juice of 1/2 lemon |
3 medium cloves garlic |
1 teaspoon sugar |
salt and pepper to taste |
1 small jalepeno, seeded and diced (optional) |
Directions:
1. Drain and rinse the cans of corn and beans.
2. Place in big bowl.
3. Cut cherry tomatoes in halves or quarters depending on how big they start add to bowl.
4. Thinly slice green onions or dice bermuda and add.
5. In a food processor, place cilantro, olive oil, lemon juice, garlic, sugar, salt, pepper and optional jalepenos.
6. Pulse until the cilantro is finely diced and the dressing is emulsified.
7. Pour dressing over salad. Mix to coat.
8. Refrigerate until serving.
9. Serves 8 as a side dish.
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