Recipe: Corn and Black Bean Salad
I am deeply, deeply in love with this salad. It's quick, easy, incredibly tasty, and a wonderful lunch without adding anything to it. I can't wait to make it with fresh corn once the corn's ripe!
ingredients
1 1lb bag frozen corn kernels (I use white shoepeg, but any will do)
2 15oz (or thereabouts) cans of black beans
1/2 cup balsamic vinegar
4 tbsp olive oil
1 tsp white sugar
1 tsp salt
1 tsp black pepper
1 tsp chili powder
1 tsp cumin
method
1. Rinse the beans thoroughly
2. Mix the beans and corn together. (You can do this while the corn's still frozen if you like.)
3. In a small bowl mix the dressing ingredients, and whip with a fork until combined.
4. Pour the dressing over the beans and corn and toss thoroughly.
5. Put in the refrigerator to marinate overnight.
notes
I've always made this the night before I plan to eat it, but I've tasted the mix as soon as I'm done combining the ingredients, and it tastes good straight away. I make this big batch and eat from it all week - but it's easy enough to halve the amounts if you have less storage space or don't think you'll eat as much.
YUM
ingredients
1 1lb bag frozen corn kernels (I use white shoepeg, but any will do)
2 15oz (or thereabouts) cans of black beans
1/2 cup balsamic vinegar
4 tbsp olive oil
1 tsp white sugar
1 tsp salt
1 tsp black pepper
1 tsp chili powder
1 tsp cumin
method
1. Rinse the beans thoroughly
2. Mix the beans and corn together. (You can do this while the corn's still frozen if you like.)
3. In a small bowl mix the dressing ingredients, and whip with a fork until combined.
4. Pour the dressing over the beans and corn and toss thoroughly.
5. Put in the refrigerator to marinate overnight.
notes
I've always made this the night before I plan to eat it, but I've tasted the mix as soon as I'm done combining the ingredients, and it tastes good straight away. I make this big batch and eat from it all week - but it's easy enough to halve the amounts if you have less storage space or don't think you'll eat as much.
YUM