It will change your summer.
I’ve wanted to try this recipe since it turned 80 degrees, which was actually probably in March. That’s what our summers are like here in NC. Ruthless. This dish is so refreshing on hot days and would be perfect as a light summer meal served with crusty buttered french bread, or as a side dish for a cook out. Which that is the southern term for a BBQ for you Northerners. The blend of flavors range from tangy to sweet and the texture ranges from soft to crunchy. SO yummy.
This is a salad that can be mixed together in just a few minutes.
The recipe calls for minced cilantro. I chopped mine because I like fresh herbs to be seen in a recipe. It’s a weird thing. I can’t help it.
I found several black bean and corn salad recipes on various cooking sites and chose one that seemed as if it would have a great taste. I modified the ingredients a bit. Just slightly. I cut back on the amount of red onion and tomato the original recipe called for. I didn’t want the beans and corn to be overpowered.
Listen to me…sounding all Chef-ee and everything.
Do you see the bacon on the plate? My son made it. It is not your ordinary bacon either. As he said last night when making it, “It will change your life.” I will tell you how to make it soon.
Would you prefer me to list the ingredients instead of posting anymore pictures of the same salad?
Ok, fine! You’re really mean, you know that?
1 can ( 15 oz) whole kernel yellow corn – drained.
1 can (15 oz) black beans – rinsed and drained.
1/2 red onion – chopped.
1 large tomato – chopped.
1/3 cup chopped cilantro.
2 garlic cloves – minced.
2 tbsp white vinegar
2 tbsp canola oil
2 tbsp sugar
2 tsp lime juice
1/4 tsp salt
1/4 tsp pepper
1/4 tsp cumin
Toss together the first 6 ingredients in a large bowl.
In a separate small bowl, whisk together the Dressing ingredients and then pour it over the corn and bean salad. Toss, to coat well.
Cover and refrigerate for about 30 minutes to an hour.
If you have any variations of this recipe, let me know. I would love to hear
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