Black Bean Salad
Black bean salad is a summer staple in my home. It travels well to barbeques or picnics, looks colorful, tastes great, and isn't likely to spoil out in the sun (unlike salads with mayo or milk-based dressings).
Simple ingredients:
- Black beans (one can, drained)*
- Corn off the cob**
- Smallish chunks of one sweet red pepper
- Balsamic vinegar
- A splash of lime or orange juice
- Salt, cumin or other spices, to taste.
*Dried beans, soaked and cooked, can also be used. In the summer, it is especially fun to prepare them with solar cooking.
** To extend my seasonal eating, I cut fresh corn off the cob at the height of summer and freeze it. Then I can make this recipe whenever the red peppers are ready, ahead of or after our local sweet corn.
Quick Prep:
- Place the beans in a bowl and toss with some balsamic vinegar and the seasonings. Allow them to marinate while you take care of other chores.
- Add a layer of fresh or frozen corn to the bowl.
- Add the red pepper chunks as the top layer.
- Just before serving, toss together.
