Black Bean And Fresh Corn Salad

By á-177742

jalapeno pepper, although there is no shortage of interesting flavors without it
This recipe can be made a day ahead and keeps well in the fridge. When native corn comes into season, grill or steam a few extra ears to keep for this recipe.

Ingredients

• BLACK BEAN AND CORN SALAD
• ► 2 (15-ounce) cans black beans, rinsed and drained
• ► 2 cups cocked corn kernels
• ► 1 cup diced celery
• ► 1 cup diced red pepper
• ► 1/2 cup minced sweet onion
• ► 1 jalapeno, seeded and minced (optional)
• ► 6 tablespoons sesame oil
• ► 2 tablespoons rice vinegar
• ► 2 tablespoons fresh lime juice
• ► 2 to 3 cloves of garlic, minced
• ► 2 teaspoons minced fresh ginger root
• ► 3 tablespoons chopped fresh cilantro
• ► 1 teaspoon kosher salt

Preparation

Step 1

In a large mixing bowl, combine black beans, corn, celery, red pepper, onion, and jalapeno, if desired. Stir to combine.
Use a small mixing bowl and whisk or a large jar with a tight-fitting lid to prepare the dressing. Put the sesame oil, vinegar, lime juice, garlic, ginger root, cilantro and

A BLACK BEAN SALAD is a favorite go-to this time of year, especially with fresh corn around. Red pepper also lends color and crunch, combined with an Asian-inspired dressing.


mixture. Stir well to mix together the black bean mixture and the dressing. Cover, and refrigerate until serving. Garnish with more chopped fresh cilantro or wedges of fresh tomato. Serves 6 to 8.