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Recipe submitted by Erika Penzer penzer@panix.com

Colorful Corn Salad

Ingredients (use vegan versions):

    6 ears of corn
    1 can of black beans
    two roasted red peppers

Directions:

Cook lightly 6 ears of corn (I put mine in-husk in the microwave for 4 minutes, 2 at a time). Slice the corn off the cob and put it in a bowl.  Add 1 can of black beans, rinsed (the medium-size can -- is that 10oz? I forget). Chop two roasted red peppers (I roasted my own under the broiler, but jarred or canned is probably fine too, just rinse them) in pieces about the same size as a kernel of corn and add that to the bowl.

Dressing:

Ingredients (use vegan versions):

    1/2 cup orange juice
    1 teaspoon garlic powder (or 1 clove fresh, crushed)
    1/2 teaspoon cumin powder
    2 tablespoon white vinegar.
    (Next time I'll add the juice of one lemon, too. Didnt have one last night.)

Directions:

Mix well and toss with the salad. Let sit at room temperature for an hour to combine flavors.

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tried it last night and it was really good!

Archived comment by:  nancy

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You can add 1/2 cup fresh chopped cilantro it is really good .

Archived comment by: kennex

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Mike and I tried it tonight and it was good. Different and sweet I put 1/3 cup fresh onions to add to it. Thanks!!!

Archived comment by: laura

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It is me again. I put the left over portion on top of a green salad with a bit of sesame oil. VERY GOOOOOOOOD

Archived comment by: laura

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This is one of my favorites, but I add tomatillo, chili powder and some lime juice.

Archived comment by: heather

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