Black Bean and Corn Salad

DSCN0263_2Well, last night I had Green Chili Enchiladas, which I am still loving today.  With them I had Black Bean and Corn Salad.  It’s bright, fresh and certainly cheap.  Corn can be pricey when it’s out of season.  Though this salad is better with fresh corn, I opted for canned and saved some dough.  I had fresh flat leaf parsley on hand and instead of buying cilantro I went ahead and used it.  It worked great.

If you only have time to let it sit for 2 hours, that’ll work.  However, it’s best on the second day, which means less work for you on the actual day.

Black Bean and Corn Salad
Serves 4

½ large red onion, chopped
2 cloves garlic, minced
4 TBS olive oil
1 – 15 oz. can black beans, washed and drained
1 ear corn, cooked and cut from the cob (or 1 – 15.25 oz. can, washed and drained)
4 TBS red wine vinegar
½ tsp chili powder
1 TBS sugar
4 TBS chopped fresh cilantro (or flat leaf parsley)
Salt and pepper to taste

Sauté onion in 1 TBS olive oil until tender.  Add garlic and sauté until fragrant.

Combine all the ingredients in a medium bowl.  Cover and refrigerate for at least 2 hours before serving.

I also like to mix in sliced cherry tomatoes when I have them, but make sure you do this the day of, because it tastes better.

About Mikaela Cowles

I’m a food-gobbling, book-reading, aspiring photog. Born and raised in Seattle, I love dancing in the rain, bouquets of fresh basil and green grass between my toes. I like how kneading butter into flour makes my fingers soft. I’m passionate about all things sweet potato. I prefer my coffee black, my scotch on the rocks and my steak bloody. I hunt, when I have time; play basketball; and hike. I’ve been known to laugh so hard I hyperventilate. And, I’m the owner of Making Language Count, a boutique freelance writing business.

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