Sweet Corn and Black Bean Salad, 9/18/12 - KATV - Breaking News, Weather and Razorback Sports

Sara Massana

Whole Foods

Serves: 6

Simple to prepare, colorful and flavorful, this salad combines fresh sweet corn, tender black beans, crisp red peppers and zesty cilantro in a simple rice vinegar dressing.

Ingredients: 

• 2 cups fresh or frozen and thawed corn kernels
• 1/2 cup finely chopped red onion
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon lime juice
• 1/4 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 4 cups no-salt-added cooked black beans, rinsed and drained
• 1 red bell pepper, cored, seeded and chopped
• 1/3 cup cilantro leaves, finely chopped

Method: 

Bring a medium pot of water to a boil. Add corn and cook for 1 minute, then drain well, rinse in cold water and drain again. (If using frozen corn, skip this step.) Meanwhile, rinse onions in cold water to remove some of their sharp, acidic flavor; drain well and set aside.

In a large bowl, whisk together vinegar, olive oil, lime juice, salt and pepper to make a dressing. Add beans, corn, onion and bell pepper and toss until just incorporated. Cover and chill for about 2 hours. Add cilantro and toss again before serving.