Mexican Black Bean and Corn Salad

Mexican Black Bean and Corn Salad

(Serves 4)

A great side salad with meats, seafood, chicken, or vegetarian only!! 

2              cups black beans, precooked

½  cup fresh or frozen corn

1   cup water, boiling

½  cup red bell pepper, chopped (1 medium red bell pepper)

½  cup scallions, chopped (4 scallions)

½  tsp hot red pepper flakes

Optional: 1/3 cup cilantro, chopped

Dressing:

¼             cup extra-virgin olive oil

2            Tbs balsamic vinegar

½              tsp sea salt

1.     Drain and rinse black beans.  Bring 1 cup of water to a boil and add corn; blanch fresh corn four minutes or frozen corn 2 minutes.  Remove from heat, drain, and rinse with cold water.

2.     Combine beans, corn, red bell pepper, scallions, and red pepper flakes in a medium bowl.

3.     In a separate bowl, mix dressing ingredients.  Toss dressing with bean mixture. Add cilantro if using and toss again. You can serve immediately or allow to cool in the refrigerator for 30 minutes or so to allow the flavors to blend. Good for 4-5 days refrigerated.

Serving Suggestions:  This is a hearty protein dish.  It is fantastic as a side dish for Chicken Fajitas, Tempeh Fajitas, Tofu Rice Burgers or my Best Fish Taco dishes.  This would also do well as a vegetarian entrée served with a salad such as Spring Greens with Candied Walnuts.

Bites of Insight:  Fresh bell peppers are on the “dirty dozen” list of foods most heavily sprayed with pesticides and herbicides.  I always buy organic bell peppers to avoid these sprays. Visit www.ewg.org for their “dirty dozen” list of foods to avoid and foods that are safe.

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