Fresh Corn, Black Bean, and Red Pepper Salad

Scroll down to content

Fresh Corn, Black Bean, and Red Pepper Salad

Fresh corn on the cob is a pleasure to enjoy in the summer. I love to mingle all the fresh, seasonal vegetables in light dishes. 
When buying corn at the market or store, the husks should be bright green and tight around the corn. The kernels should be plump up to the tip of the corn. Peel back the husk and take a look before buying.
Serve this as a side dish, appetizer, or even mix with some guacamole for another variation.
Ingredients:
·         3 large ears of corn, husked (Corn, Red peppers, cilantro, and orange from Backyard Produce
·         1 can black beans, drained and rinsed
·         1/2 cup red peppers, diced
·         1/3 cup fresh cilantro, chopped 
·         3 tablespoons extra-virgin olive oil
·         3 tablespoons fresh lime juice
·         1/4 teaspoon ground cumin
·         1/2 orange, juiced
Directions:
Cover pot and bring cold, unsalted water  just to a boil on high heat. (Salt toughens the corn.) Add husked corn and bring water back to a boil.  Cook for about 5-8 minutes.

 

Allow to cool slightly and cut off the kernels. Place in a bowl.
Add rinsed black beans, red peppers, and cilantro.
 

 

 
To make the dressing, whisk olive oil, lime juice, orange juice, and cumin. Mix with vegetables and serve. 
 

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 )

Google photo

You are commenting using your Google 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 )

Connecting to %s

%d bloggers like this: