I was so hungry for corn on the cob this weekend and despite the fact that it’s too early for local corn we bought some. It was pretty good; not quite as good as the local produce will be in a few weeks but at least it satisfied the craving.
The corn was sold in pack of five ears; which meant leftovers. I remembered a corn and black bean salad we bought at the local food co-op a while ago that was delicious. I figured this was my chance to try it out.
Adapted from Rachel Ray
1 Can, 14 ounces, black beans, rinsed and drained
2 cups Fresh corn
1 small Red Bell Pepper, seeded and chopped
½ Red Onion, chopped
1 ½ tsp Ground Cumin
2 tsp Hot Sauce,
Juice of one Lime
2 Tbsp chopped Fresh Cilantro
2 Tbsp Vegetable Or Olive Oil
Salt And Pepper
Combine corn, pepper, onion, cumin, hot sauce, lime juice and oil. Add beans and mix again. Be sure to thoroughly rinse and drain the beans. Taste and add pepper and salt if desired. Refrigerate and allow to set at least a half hour so flavors will meld. Stir once more before serving.
We both really liked it. Husband is a huge fan of fresh cilantro and this was a good chance to harvest from the plant we have potted on the deck. I think the lime and the cilantro really make this salad. I liked the bit of spice from the cumin and hot sauce, but if spicy isn’t your thing you could always leave it out.