Corn and Black Bean Salad with Garlic-Lime Dressing

Most salads are at their best when freshly made, but this one tastes just as good the second day — maybe even a little better — once all the flavors have melded together. I could eat this once a week, especially during a heat wave. It tastes good, looks good, and is probably good for me, although I’ve never given that as much weight as I should! Also, one of the things I love most about this salad is that there’s no lettuce in it. Lettuce is fine in a freshly chopped salad but it’s nearly impossible to keep the leaves crisp for long. If you’re making a salad for tomorrow’s lunch or as an appetizer for a crowd, wilted lettuce just won’t do. For this dish, I like to make freshly roasted corn on the cob and then cut the kernels off, but frozen corn works too. Enjoy it as is or give it a southwestern slant by adding a dash of cumin, some chopped jalapeño peppers, and serve with tortilla chips. — L. Weal

INGREDIENTS

Corn and Black Bean Salad
1 cup corn kernels, roasted
1 cup canned black beans, drained and rinsed
1 small red onion, chopped
1 red bell pepper, chopped
2 plum tomatoes, chopped and drained well
1/2 cup cilantro, chopped
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes

Garlic-Lime Dressing
1/2 cup olive oil
4 limes, juiced
1 clove garlic, minced

TOOLS
large (5-quart) mixing bowl
mixing spoon
small (1-cup) food container with lid

METHOD
1. Combine SALAD ingredients in bowl and mix well.
2. Combine DRESSING ingredients in container, seal, and shake well. Pour over salad and stir to coat vegetables.
3. Refrigerate at least 1 hour before serving.

NOTES & TIPS
• Omitting the juice of the tomato will keep the salad crisp and fresh tasting over several days.
• One 4-ounce bunch of cilantro yields about 1/2 cup chopped fresh cilantro
• 4 limes yields about 1/3 cup fresh lime juice
• If using bottled unsweetened lime juice, check that the ingredient list does not include lime oil, which tends to make the juice taste more like floor cleaner than fruit.
• For a variation, add chopped avocado or chopped green onion.

READY IN
1 hour and 15 minutes

YIELD
2 servings as a main; 4 servings as a side

One thought on “Corn and Black Bean Salad with Garlic-Lime Dressing

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s