Saturday, August 4, 2012

Sweet Corn and Black Bean Salad

Proof that a few simple fresh ingredients tossed together is all that it takes to makes something delicious....


Sweet Corn and Black Bean Salad
Serves 6
Recipe from Whole Foods


Ingredients:
2 cups fresh or frozen and thawed corn kernels
1/2 cup finely chopped red onion
2 tablespoons seasoned rice vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon lime juice
1/4 teaspoon sea salt
1/2 teaspoon ground black pepper
4 cups no-salt added cooked black beans, rinsed and drained
1 red bell pepper, cored, seeded, and chopped
1/3 cup fresh cilantro leaves, finely chopped
(note: I had extra Queso-fresco that I crumbled on top)

Directions:
Bring  a medium pot of water to a boil.  Add corn and cook for 1 minute, then drain well, rinse in cold water and drain again. (If using frozen corn, skip this step).  Meanwhile, rinse onions in cold water to remove some of their sharp, acidic flavor; drain well and set aside.

In a large bowl, whisk together vinegar, live oil, lime juice, salt and pepper to make a dressing.  Add beans, corn, onion and bell pepper and toss until just incorporated.  Cover and chill for about 2 hours.  Add cilantro and toss again before serving.

Enjoy!


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43 comments:

From the Kitchen said...

We've been gifted with a lot of wonderful corn. I ended up having to freeze some and this seems a perfect dish to showcase it in!!

Best,
Bonnie

From Beyond My Kitchen Window said...

These ingredients just naturally go together so nicely. I make a version of this salad too and just love it. The colors are so amazing in this delicious salad. I'm liking the addition of the Mexican cheese.

Tracey@Breathing English Air said...

This does look good. Definitely on my menu for next week!

rosaria williams said...

Yes! Lime and cilantro add such a lovely kick!

Ellen B Cookery said...

Wonderful! A recipe that I can use with all the corn I received this morning. Thanks for sharing!

Denise said...

I am making this for our back to school luncheon!

SavoringTime in the Kitchen said...

Black beans and corn seem to be meant for each other! This sounds simply delicious.

Sam @ My Carolina Kitchen said...

I've made a similar salad for years and I love the idea of the cheese sprinkled on top. This is one of the prettiest summer salads there ever was.
Sam

Just Cake Girl said...

I think my hubby would love this one! :))

Jay said...

I really have to try this...looks amazingly tasty
Tasty Appetite

Jenn Kendall said...

what a great salad! yum!

We Are Not Martha said...

Definitely one of my favorite salads ever (and I love that you put queso fresco on it!)

Sues

Michelle said...

I have made a version of this before and it is just a divine combination!

Raina said...

Yum! This looks wonderful:)

Southerncook said...

This looks delicious! Carolyn/A Southerners Notebook

Roz said...

Oh gosh, Velva, now I need to update my corn and black bean salad. Since this is also a version from Whole Foods, it's got to be great. I can't stay AWAY from their salad bar. Did it open up near you yet? Thanks for the recipe sweetie!

rita cooks italian said...

My favourite dressing oil, lime, vinegar, simple and flavoursome!!

That Girl said...

I love these types of salads in the summer.

Food, Fun and Life in the Charente said...

I never think of corn when I make a salad, I cannot imagine why as this looks so delicious. Have a good day Diane

Angie's Recipes said...

I like this type of salad too. Quick and delicious.

cpcable said...

This looks so fresh and delicious! Anything with cilantro is a winner in my book.

Beth said...

Your salad looks amazing!

yummychunklet said...

I'm doing a vegan cleanse this week, so I'll be making this recipe for sure!

Gloria said...

I love sweet corn an this look yumm

kitty said...

I make one similar to this, Velva, and it's one of my very favorites. Mine has roasted corn and avocado in it. Most of the time we use it as a dip for corn chips.

Cathy at Wives with Knives said...

I would enjoy a wonderful salad like this every night of the week. All the veggies ripe now give us an endless variety of healthy combinations for our dinner table. Love the chopped red onion and crumbled queso fresco on top. Yummy recipe, Velva.

Diane Cayton-Hakey said...

Looks MUCH better than the corn salad I made last week from an online recipe! In fact, yours looks quite yummy!

Rebecca Subbiah said...

adore dishes like this and love the addition of the cheese :-)

Top Cuisine avec Lavi said...

Delicious salad!

tasteofbeirut said...

A delicious corn salad that I will make real soon; I have all the ingredients at hand and my daughter loves corn!

Hotly Spiced said...

That's a lovely looking salad Velva, so good for you and so full of flavour.

The Japanese Redneck said...

I'm luving this.

Cucina49 said...

This is my kind of salad--colorful,zingy and summery!

nanny said...

Looks and sounds delicious!! Whole Foods sure has great recipes and products to go with them. Too bad the nearest one is an hour away.....

Kitchen Belleicious said...

the cheese on top really makes it that much better than any other salad to date! It is amazing and so colorful!

teresa said...

gorgeous! i've made something similar to this and it's always the first to go. i love the queso fresco on top, great idea!

Rambling Tart said...

How scrumptious!! I'm going to try my hand at cheese-making again - I haven't done it for a few weeks. And I will make some white cheese to top this sort of salad. DELISH!!!

Pierce said...

Velva, so true! I could dig that salad for lunch today. So tired of rain. This would brighten my mood

Lea Ann (Cooking on the Ranch) said...

I've recently gotten hooked on this salad at Whole Foods and voila here's their recipe. I think that rice vinegar is the secret weapon. And love that you've added the cheese. Thanks for this recipe Velva.

Joanne said...

This is just the kind of thing I love to have for lunch! Especially with queso on top. Mmm.

Barbara said...

We are totally on the same wave length, Velva! I posted a salad similar to this one on my little side blog, Culinary Bric a Brac. Mine was from a diet book years ago and has no oil in the vinaigrette. Roasting the corn makes all the difference.

Mary said...

I love corn and black bean salad/salsa. I've never tried it with cheese though.

Lizzy Do said...

Oh, boy, this looks irresistible!!!

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