I first had a version of this as a salsa with tortilla chips. I couldn’t stop eating it! I made my own version and decided to do without the chips and eat it straight as a salad or side dish. Either way, it’s addictive.
We didn’t plant any corn this year because the farm we rent our land from is known for their sweet corn. We knew we wouldn’t be able to compete with the experts! The corn I used wasn’t grown by us but it’s from the same land and very tasty. I suggest boiling the corn on the cob for 4 minutes but at the height of corn season, some sweet corn is tender enough that there’s no need to even cook it.
Black Bean and Corn Salad (or Salsa!)
1 can (15.5 oz) of black beans, drained
1 ½ cups of corn (about 2 ears of cooked corn)
½ red bell pepper, diced
½ small red onion, diced (about 1/3 cup)
juice from 1 lime
3 tablespoons of red wine vinegar
1 teaspoon salt
1 tablespoon chopped parsley (optional)
canola oil (to taste)
This recipe is really easy….just combine all of the ingredients in a bowl and mix! I find it’s even better the next day once all the veggies have soaked up the dressing.
I don’t use any oil when I make the salad but some people might find the vinegar and lime mixture too strong. If so, just add a neutral oil to mellow the taste a bit.
If you want to use this as a salsa for chips, I think a little diced jalapeno would go very well with it.
