Recipe

Summer Corn Black Bean Salad Recipe

Add Step-by-Step Photos	Jenna / All my dishes 2 years, 7 months ago This salad has become the harbinger of barbecue season at my house. I use canned corn… not frozen, but you can substitute fresh sweet corn cut off the cob. If there are leftovers, it tastes great the next day spooned on top of tortilla chips for ... More Prep:20m Servings:8	Jenna
	bbq side dish

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Ingredients

2 15oz. cans black beans

1 15 oz. can small white beans (cannellni or other)

1 15 oz. can corn

1 pint basket of cherry tomatoes, halved

3 stalks scallions (or a small red bermuda finely diced)

1/2 bunch cilantro (also called fresh coriander) rinsed and dried

1/2 cup extra virgin olive oil

juice of 1/2 lemon

3 medium cloves garlic

1 teaspoon sugar

salt and pepper to taste

1 small jalepeno, seeded and diced (optional)

Directions

Drain and rinse the cans of corn and beans.

Place in big bowl.

Cut cherry tomatoes in halves or quarters depending on how big they start add to bowl.

Thinly slice green onions or dice bermuda and add.

In a food processor, place cilantro, olive oil, lemon juice, garlic, sugar, salt, pepper and optional jalepenos.

Pulse until the cilantro is finely diced and the dressing is emulsified.

Pour dressing over salad. Mix to coat.

Refrigerate until serving.

Serves 8 as a side dish.

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Comments

fallonbowman 1 year, 9 months ago said:
This is similar to something my grandmother used to make me in the summer! I tried your recipe but made a few changes;
I used parsley instead of cilantro, I added two cups cooked pearl barley, some spicy salsa, a red bell pepper, one and a half ripe avocado! I also skipped the jalapeño [as my salsa is spicy!] and the sugar.

It's delicious!

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