Black Bean & Corn Salad

the perfect summer side

This is going to be an amazing week, and it’s only been amplified by the awesome weekend I had. My parents made a quick stop in the city, so we got to see them and grab a quick bite before they turned right around and headed out to Philadelphia. My parents love just walking around the city, and since they’ve been here so many times at this point, we don’t have to worry about doing too much touristy stuff. My dad is happy looking in the windows of all the different shops and restaurants in SoHo, and my mom likes the chance to hit up Uniqlo, as they don’t have one in Arizona (yet). We saw our friends Val and Tom, too, and she was wearing some beautiful earrings made by her mom that I have to buy soon. On Saturday, we stopped by The Wythe for drinks on the roof with some friends after spending the day cleaning our apartment, so the view was much appreciated after being stuck inside all day. Sunday, Kramer’s dad and his girlfriend, Jill, flew in, so we grabbed an early breakfast with them at Five Leaves before they drove out to the Hamptons, where we will be meeting up with them later this week. My brother, Dane, flies in tomorrow evening, because Kramer’s dad was nice enough to invite him along to the house he rented, so I’m really excited for our little trip out to Long Island. I suppose the end of summer is drawing closer and closer with each day; I’m glad we were able to throw one last vacation in before then.

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I think I’ve done pretty well this summer, as far as not turning on the stove goes. I usually keep it running all year, but I decided to go for some lighter fare this season and try something new. We went to a party at our friend Hannah’s a week ago, where she made some delicious ropa vieja, but of course, we had to bring a dish, too. I chose to do a quick salad of fresh summer corn, black beans, bell peppers, and a few other veggies tossed in a lime and cumin vinaigrette. All you do is throw everything together in a bowl, stir, and let it sit in the fridge for a while to develop some flavor before serving. It couldn’t be easier or more delicious, plus you can use it on top of a green salad, as a salsa, or even as a taco or enchilada filling, if you’re vegetarian. This salad is bright and refreshing, and it will last for almost an entire week in your fridge, perfect for lunches or a quick weeknight side.


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My brother has been overseas all summer, and these are some of the Taiwanese cookies he brought back for us.

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Whenever I make cookies, I always keep a few extras in the freezer which inevitably get eaten after a late night out.

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Hanging with my parents this weekend.

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Your colorful ingredients.

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Cut up your veggies, then toss everything together with the vinaigrette in a large bowl.

BlackBeanCornSalad-8

 

Black Bean & Corn Salad
Prep time: 
Total time: 

Serves: 7-8 as a side
 

Fresh summer corn, black beans, and other veggies tossed together with a lime and cumin vinaigrette.
Ingredients
For the Salad:
  • 2 12-ounce cans black beans, rinsed and patted dry (or you can soak dried beans overnight)
  • 6-7 ears corn, shucked and kernels removed
  • 3 bells peppers, minced (preferably different colors – I used red, yellow, and orange)
  • 3-4 scallions, thinly sliced
  • 1 jalapeno, minced
  • ¼ cup fresh cilantro, leaves only, roughly chopped
For the Vinaigrette:
  • juice of 2-3 limes
  • 2-3 tablespoons agave nectar (or honey)
  • 2 tablespoons olive oil
  • pinch of ground cumin
  • ground black pepper, to taste

Instructions
  1. Rinse your black beans and dry them as well as you can. Remove the kernels of corn from the cob and place them in a large bowl along with the rinsed black beans, minced bell peppers, scallions, jalapeno, and cilantro. Toss to combine and set aside.
  2. Whisk together your vinaigrette ingredients, taste, and adjust seasonings as necessary. Pour it over the black beans and corn, taste, and again, add more salt, pepper, cumin, or agave, depending on your taste. Remember that the flavors will be amplified at it sits in the fridge, so it’s often smart to leave it alone and taste it again before serving. Cover with plastic wrap or an airtight lid, and refrigerate until ready to serve. This will keep well in the fridge for up to 5 days.

 

17 Responses

  1. Emily D. says:

    I’m going on vacation with some friends next week, and I was planning on doing tacos for dinner my night, but I was nervous that would be too boring. I am definitely going to have to make this to go with it.

  2. This looks and sounds really good and healthy. I’m hopeless as far as not turning on the oven goes. I use it pretty much everyday all year long.

  3. Whitney says:

    I love this recipe!! I nominated y’all for the One Lovely Blog Award http://appletondesserts.com/2012/08/05/one-lovely-blog-award/

  4. Anthony says:

    This reminds me of something I make called “cowboy caviar,” which includes avocado and black-eyed peas. (There are variations all over the web.) This kind of dish is great with dipping chips, too.

    And beer. :)

  5. Awww you are your parents are so cute!

    And dude, leaving cookies in the freezer? Why haven’t I done that all of my life?

    And as for this salad – yes pleas! Love how easy it is to make! And definitely a sure way to keep the stove off in this dying heat!

  6. Susan says:

    This is one of my favorite summer salads! Very nice.

  7. [...] black bean and corn salad. /* [...]

  8. liz says:

    You had me at cumin vinaigrette. I would bathe in that.

  9. Kankana says:

    I love adding warm spices in vinaigrette and with sweet corn it would taste perfect. I don’t like beans as much .. so, minus the beans I love this salad :)

  10. JulieD says:

    This looks gorgeous!! I have to make this soon and it seems like it would go good over yellow rice too!

  11. Sharon says:

    Just made this!!! I LOVE IT!! A place by me called Dearborn Farms makes this and I buy it all the time, constantly online trying to find a recipe that is similiar. This is almost dead on the same!! They might just double the viniagrette in theirs but the flavor is the same! I have bought cowboy caviar before and this is better in my opinion. Thank you for posting this recipe! Your site is awesome!

    • cshepeck says:

      did you use honey or the agave nectar?

      • Sydney says:

        I used agave, as it’s got a bit of a nuttier flavor, but either will work!

        • cshepeck says:

          I stopped by the grocery store today at lunch to pick up all the ingredients, and I was scared to death in the baking isle! There were too many agave nectars to choose from :) organic, light, medium, dark- oh-my. I wasn’t sure what one to get so I chickened out and figured I would just use good old honey!

  12. [...] Bean and Corn Salad adapted from Crepes of Wrath Serves 6-8 as a [...]

  13. Gretchen says:

    I just wanted to officially rate this recipe. I made it over the summer and fell in love. I started craving it again a few days ago and had to revisit it. Just made it again tonight and it was every bit as good. I did notice last time that after a day of marinading in the fridge that the flavors blended amazingly together. So I look forward to tomorrow!

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