I’ve been staring at the same bag of black beans in my pantry for a few weeks now and trying to figure out what to do with them. I’ve also been thinking about doing something different and refreshing with the yummy corn I’ve been buying by the dozen at the farmer’s market. Enter the wonderful, colorful medley of Black Bean and Corn Salad! It’s a combination of fresh corn, red bell peppers, cherry tomatoes, green onions, cilantro and black beans with a little kick of cayenne pepper!
A perfect accompaniment to the Skirt Steak with Cilantro Garlic Sauce.
And so pretty you just HAVE to eat it. And then eat it again the next day. It is just as good on day 2 as day 1.
But do yourself a favor. Let the black beans soak overnight for 24 hours. Don’t cheat like I did, boiling them for 2 minutes and letting them sit for an hour as the Goya directions say you can do (you can’t). My beans looked pretty, but the texture was just a little bit off and a little too mealy for my taste. Canned beans would have been better. If you are crunched for time or like me you decide you are going to make it the same morning you are actually making it for dinner, then go the canned beans route all the way.
While I completely failed in the bean department last night, I succeeded in the corn department. As my mother-in-law- and Minnesota native has told me time and time again, do not let your fresh corn boil for longer than 2-3 minutes. This ensures that your corn has a little crunch, is sweet, but not too starchy. Trust me. Do not boil your corn for 10 minutes. It’s tempting. Don’t. It continues to cook after you take it out of the water.
- 8 oz dried black beans or one 15.5 oz can of black beans
- 6 ears of mixed yellow and white corn
- ⅔ cup of cilantro, chopped
- 3 green onions, chopped
- 1 red bell pepper, chopped
- ½ pint of cherry tomatoes, halved
- 2 garlic cloves, minced
- ¼ cup olive oil
- ⅛ cup lime juice
- ⅛ tsp cayenne pepper
- salt and pepper to taste
- Soak beans overnight. Drain and set aside.
- Boil large pot of water. Add corn to water and cook for 2-3 minutes and no longer. Remove with tongs and allow to cool.
- Combine beans, corn, cilantro, green onions, bell pepper and cherry tomatoes in a large salad bowl.
- Combine lime juice, garlic, olive oil, cayenne pepper and salt and pepper to make dressing.
- Pour the dressing over the bean and corn salad, toss and serve. You can easily refrigerate overnight and serve the next day.