Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Erika Penzer
penzer@panix.comColorful Corn SaladIngredients (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.
tried it last night and it was really good!
Archived comment by: nancy
You can add 1/2 cup fresh chopped cilantro it is really good .
Archived comment by: kennex
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
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
This is one of my favorites, but I add tomatillo, chili powder and some lime juice.
Archived comment by: heather
