Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Macrina - 05/05/03
Corn and Black Bean SaladIngredients (use vegan versions): 1 lb frozen corn kernels
2 cans black beans, drained but not rinsed
1 medium red pepper, chopped fine (about 1-1/4c)
1 medium onion, chopped fine (about 1c)
1 bunch cilantro, chopped fine (about 1/4c packed) (sub. parsley)
2 tablespoon vegetable oil
1 tablespoon balsamic vinegar (sub. rice or regular vinegar)
1 teaspoon salt (or less, if you wish)
1 tablespoon cumin
1/2 teaspoon chili powder
1/2 teaspoon coriander (optional)
ground black pepper to taste
Directions:Flecked with bright red peppers and lively green cilantro, this medley of sweet corn and beans is a crowd-pleaser. Cumin gives it a Mexican flavor while the vinegar lends a bright edge. You can easily substitute other fresh vegetables you have on hand or vary the spices to suit your own taste. This salad keeps very well refrigerated for up to a week. An excellent lunch alternative.
Mix corn, black beans, red pepper, onion, and cilantro together in a medium serving bowl. In a smaller bowl, stir together oil, vinegar, salt, cumin, chile powder, and coriander thoroughly. Drizzle dressing over vegetables and mix well to incorporate. Let stand 5 minutes then serve, or chill in refrigerator until serving time. For an extra twist, squeeze the juice of one lime over the salad and serve with extra lime wedges. Also, add one finely minced jalapeno pepper for some heat.
Serves: 8-10
Preparation time: 20 min.
If you don't have anything left from the night before, but just this salad, adding cooked millet turned it into a great meal!!!
Archived comment by: esh_21
This is completely awesome!! I added some garlic powder and a couple of jalapenos, and used it as a dip for organic tortilla chips. Yummy!
Archived comment by: shawnon
I made this just this week and it is absolutely wonderful! Think I'll be making this again soon.
Archived comment by: spiritdancer
Couscous is a great addition to this salad!
Archived comment by: willwolf
I thought this was good though I think it needs rice or couscous. Its a great side dish for a barbecue.
Archived comment by: vegan1
This salad was wonderful. The fresh ciliantro adds so much flavour and keeps your tastebuds happy! I made it last night and have enough leftovers for 4 lunches. Its great!
Archived comment by: lydiaBidia
this was excellent over couscous!
Archived comment by: secondbase
