Well, 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
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. https://baguettetastewonderbreadbudget.com/wp-content/uploads/2011/01/Black-Bean-and-Corn-Salad.pdf