Last week's CSA box included six ears of corn. Now, I love fresh corn on the cob just as much as the next person, but this time I wanted to do something different to use up this delicious ingredient. So, the other day I tried my hand at making a fresh corn and black bean salad. The following recipe makes a ton, which would make it the perfect addition to a summertime picnic or potluck.
Fiesta del Sol Fresh Corn and Black Bean Salad (printer-friendly version)
makes about 8 servings
3 ears organic corn
1 organic red pepper, chopped
1 organic red onion, chopped
1 18 oz can black beans, drained and rinsed
1/4 cup fresh cilantro leaves
1 cup organic grape or cherry tomatoes, halved or whole
juice from one lime
1 teaspoon white wine vinegar
1 avocado, cut into small chunks [optional]
1. To prep the corn, shuck the corn and cut each cob in half.
2. Place the ears in a large pot of boiling water, and boil for 3-5 minutes, or until the corn is tender.
3. Remove the corn from the water and let cool. (I let the ears cool in the fridge overnight.)
4. After the corn has cooled, use a sharp knife to carefully cut the kernels from each cob.
5. Place the kernels into a large serving bowl.
6. Stir in the chopped red pepper, red onion, and black beans.
7. Add in the tomatoes and stir to combine.
8. Stir in the lime juice and white wine vinegar.
9. Garnish with fresh cilantro.
10. Place in the fridge and let chill for at least half an hour. Give it a stir before serving.
11. If you want to take it up one more notch, top with chunks of avocado just before serving.
12. Serve the corn and black bean salad by itself or over a bed of quinoa.
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