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Colorful Corn Salad

What you need: 

Corn salad:
6 ears corn
1 (15 ounce) can black beans, rinsed
2 roasted red peppers, chopped to corn size (rinsed, if canned) Dressing:
1/2 cup orange juice
1 teaspoon garlic powder or 1 clove fresh, crushed
1/2 teaspoon cumin powder
2 tablespoon white vinegar
1 lemon, juiced

What you do: 

1. Cook corn lightly (I put mine in-husk in the microwave for 4 minutes, 2 at a time). Slice the corn off the cob and put it in a bowl.
2. Add black beans and peppers. Mix all dressing ingredients separately.
3. Toss dressing with the salad. Let sit at room temperature for an hour to combine flavors.'

Preparation Time: 
Cooking Time: 
Servings: 

SO HOW'D IT GO?

i make almost the same salad for every summer barbeque my mother throws, but i add red onion and the dressing i use is equal parts (about 3 Tbs) oil and apple cider vinegar. yummy.

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We really liked this recipe.  I added 2 tablespoons sugar for that sweet/sour flavor that my husband likes.

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this was great as a salad and in wraps!  variations: used raw bell peppers and 2 cans of black beans and added cilantro, lime juice, and some sauteed onion and garlic.  next time I'll make more dressing and add more spices - the flavors were pretty mild, but it was all really fresh and light, great for summer.  and yes, very colorful!

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