Corn & Black Bean Salad
June 21, 2009
Corn is just starting to show up at our local farmer's markets, so I decided to buy a few sweet ears this weekend to make a super-simple salad full Kenya's favorite ingredients. I love preparing this delicious dish for several reasons: it's a complete vegetarian protein because of the beans and corn, the mixture of colors and textures are appealing to a little one's eyes and it's easy on the wallet.
If you need a last minute pot luck dish this summer that's easy to prepare and that adults as well as kids will love, give it a shot!
Corn & Black Bean Salad (Serves 4-6)
- Prep Time:1 minutes, (PT1M)
- Cook Time: 5 minutes, (PT5M)
- Total Time: 7 minutes, (PT7M)
Ingredients
- 2 ears of corn, husked and cleaned or 2 cups of frozen corn kernels, defrosted
- 1 16 oz. can black beans, rinsed
- 1 red bell pepper, small dice
- 2 tablespoons cilantro
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1/2 teaspoon salt
Preparation
- 1. Bring 1 inch of water to a boil and add the corn.
- 2. Cover and steam for 5 minutes, remove and let cool.
- 3. Cut the corn off the cob and place in a bowl with the remaining ingredients.
- 4. Stir to combine throughly.
- 5. Serve.
zaeaton
July 29, 2012 at 5:19 pm
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Khara
March 11, 2011 at 12:49 pm
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