Tuesday, July 6, 2010

Corn and Black Bean Salad


Even though the calendar says it's supposedly Summer you would be hard pressed to find someone around here who actually believes it. Up until today we have had zero sun and cold, cold temperatures. So when this bright yellow thing made an appearance today we had to get grilling. Not that we don't grill when the sun goes into hiding. My husband takes his grilling very seriously and some small factor like weather conditions will not stop him. But obviously it's much more enjoyable when the sun comes out to play.

The Farmer's Market had some corn this week and being that corn on the cob is one of very favorite things, I never pass up an opportunity to enjoy it. However if it's not quite corn season for you just yet, don't worry. This salad is super versatile and can be made with frozen or canned corn as well. After all, isn't that what Summer is all about? Easy livin'. Here's hoping the sun decides to make a few more guest appearances so I will finally be able to kick it back and soak it all in.

Recipe:
2 cups sweet corn, (*see below for cooking instructions)
1 cup cooked black beans
1/3 cup red onion, finely diced
1/2 cup red pepper, finely diced
1/2 cup loosely packed cilantro, roughly chopped
1/4 cup balsamic vinegar
1/2 zest of one small lime
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
salt and pepper to taste

Directions:
1. See below for corn cooking instructions. Mix all ingredients together in a large bowl. Cover and chill in the refrigerator for about 2 hours or overnight if you have the time.

*Cooking instructions for corn:
-If using canned, drain and rinse.
-If using frozen, cook according to package directions and allow to cool.
-If grilling, remove the husk and grill on high heat for 10 minutes. Allow to cool.
-If boiling, remove husk, bring a large pot of water to a boil, place the corn in the boiling water and boil for 8-10 minutes. Allow to cool.

For grilled or boiled corn on the cob, allow the corn to cool, place the cob, thickest part down on a cutting board and carefully, working from top to bottom cut the kernels away from the cob. Using a sharp chef's knife or sharp serrated knife is very helpful with this process.

4 comments:

Chow and Chatter said...

love salads like this yum, oh sorry its cool there, its way to hot here I will give you some heat!
oh and just mentioned your blog on my last post

Rebecca

Chef Dennis said...

well even with out sun, you came up with a great summertime salad!! we have had our 22 day over 90 degrees....you could borrow some of our sun and heat!

Madeline said...

Thanks Rebecca and Chef Dennis! We've since had a 3 day heatwave. From 10 degrees C to 30 degrees C overnight, talk about no warning!

Rebecca, Thanks a lot for the shout out :)

unseenprofit said...

Great summer dish!

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