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. 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
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
1/2 cup olive oil
4 limes, juiced
1 clove garlic, minced
large (5-quart) mixing bowl
small (1-cup) food container with lid
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.
1 hour and 15 minutes
2 servings as a main; 4 servings as a side