Bite into a rainbow of vegetable color with corn and black bean salad. A snappy melody of seasonal vegetables smacks of fresh veggie flavors with a good healthy dash of spicy heat. My family and friends love to cool down on a hot, humid day with corn and black bean salad.
It takes some time to wash and chop the vegetables and can take even more time to score prize-tasting fresh corn, but the results are well worth the effort. No store-bought corn compares to the fresh-picked from the field crop framers sell this time of year. Fresh farmers’ market vegetables add even more great summer flavor and a pleasant snap crisp texture that leads to second helpings.
This recipe is an adaptation from a Penzys Spices catalog. A little special spice from Penzys Spice store or online shop is a treat for vegetable eaters any time of year. The Penzy catalog is full of fun down home recipes.
Easy On The Avocado
Except for the avocado, this salad keeps well and actually tastes better the second day. Treat the avocado like ice cream on pie and add it at the very last minute.
Be a vegetable super-star server and bring a bowl of this salad to your next picnic or potluck party. You will make new friends.
Corn and Black Bean Salad
Ingredients5 ears of fresh corn 2 cups canned black beans, drained 1 cup fresh red tomatoes, chopped 1/2 cup red pepper, chopped 1/2 cup orange pepper, chopped 1/2 cup pitted black olives, sliced 1/2 cup red onion, finely chopped 1/4 cup olive oil 2 tablespoons lime juice, freshly squeezed 1 teaspoon chili powder 3 tablespoons fresh oregano 1 ripe avocado, chopped (optional)
Bring several quarts of water to a boil in a large stock pot. Peel corn and brush off and husk strings. Boil corn ears for 8 minutes. Drain and cool then cut off kernels and place in large bowl.
Meanwhile, add black beans, tomatoes, red pepper, orange pepper, black olives, red onion, olive oil, lime juice, chili pepper and oregano. Gently toss to combine. Just before serving top with avocado. Serve immediately.