Monday, June 8, 2009

black bean and corn salad

  • 3 cans black beans, drained and rinsed
  • 1 bag of frozen corn, thawed
  • fresh cilantro, chopped
  • green onions, chopped
  • sherry vinegar
  • olive oil
  • juice of 1/2 lemon

Whisk together vinegar, oil and lemon juice, add a small pinch of sugar if desired, set aside. Combine remaining ingredients in a large bowl, pour dressing over the top and toss to coat.

The dish: Another variation on the bean salad theme, and as I look at it, very close to the confetti salad that was posted awhile back. Truthfully, I like the confetti salad better, but that has more to do with my preference of kidney beans over black beans. Both are tasty and easy to prepare and are a great source of all kinds of good stuff, so now that's summer's here try a salad that has a base of something virtuous like beans and isn't drenched in mayonnaise.

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