The salads continue! New York has been blistering hot this week. A pressure cooker, you could say. Cold salads are the only thing palatable in this weather (with no A/C nonetheless!) I grew up eating this corn and black bean salad – it’s a mainstay on my Mom’s summer menu. I remember as a kid we would take day trips to Southwick Beach on Lake Ontario, about 45 minutes from where I grew up near Syracuse, New York. On the way home, we would always stop for fresh corn from roadside stands – the best! The corn was so delicious, you would barely need butter or salt (my Grandpa always ate it like that). While it’s still a bit early in the season for local corn, I couldn’t resist snagging a few ears for this salad.
Corn and Black Bean Salad with Cilantro and Lime
Yield: Approx. 6 cups
- 2 ears corn, shucked
- 1 red bell pepper, small dice
- 1 small red or yellow tomato, cored and seeded, small dice
- 1/2 small red onion, finely diced
- 1/2 bunch cilantro, cleaned and finely chopped
- 1 15-oz. can black beans, rinsed and drained
- 2-3 T. extra-virgin olive oil
- 1 lime, juiced
- 1/2 tsp. cumin
- Cayenne pepper, to taste
- Kosher salt and fresh ground black pepper, to taste
- Bring a medium saucepan of water to boil. Add corn and cover, simmering until fork tender. Remove and cool.
- Meanwhile, combine red bell pepper, tomato, red onion, cilantro and black beans. Add lime juice and drizzle with olive oil, adding more to taste. Add cumin, cayenne, salt and pepper; mix thoroughly.
- When corn is cool, remove from cobs and toss with black bean mixture, adding more lime juice, olive oil, salt and pepper to taste. Chill 1 hour before serving.