Wednesday, August 31, 2011

Corn Salad

You don't need exact amounts of anything for this salad. I added what felt and looked right for all the ingredients so the amounts below are estimates. Just have fun with it. Sometimes it feels good not to measure :)

8 ears of corn, husked
1 pint cherry tomatoes, halved or sliced depending on the size
1/2-1 small red onion, diced
2 stalks celery, diced
1 green pepper, diced
12 oz canned black beans, drained and rinsed
cilantro (1/4-1/2 cup)
olive oil (approx. 1/4 cup)
juice of 1 lime
about 1/4 cup red wine vinegar
salt and pepper to taste

1. Boil water in large pot and cook corn for 2-3 minutes. Remove from water and cool. Slice off the kernels.
2. Mix tomatoes, onion, celery, beans, and cilantro with corn in a large bowl. Stir in olive oil, lime juice, red wine vinegar and salt and pepper.
Tastes best when chilled.

Makes approx. 8 servings

Another fun variation is to add sour cream instead of the oil and vinegar.

1 comment:

  1. Another great recipe! This was great after a long day, coming home to a refreshing salad!!!