Wednesday, August 11, 2010

Two Bean Corn Salad

Leave this salad layered and take it to a picnic, everyone will be impressed. This salad is loaded with healthy summer veggies making it a great summer stand-by. It works well as an appetizer paired with tortillas or as a side to grilled fish or chicken. I'm perfectly content eating it as my main course, actually. The flavors are light and simple and become stronger the longer the salad sits. A beautiful, nutrient rich addition to any meal.

Two Bean Corn Salad
Recipe by Kelly
Picture by Caroline

1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 (12 oz) bag frozen corn, thawed (or 3-4 ears fresh sweet corn)
2 1/2 cups tomato, chopped*
1/2 cup red onion, chopped
1 cup fresh cilantro, chopped
1/2 teaspoon salt, or more to taste
freshly ground pepper, to taste
1/2 teaspoon cumin
1/4 cup olive oil
juice of 1 lemon (about 1/4 cup)
  1. Combine beans, corn, tomato, and onion in a large bowl.  
  2. Add remaining ingredients. Adjust salt and pepper to taste. Serve chilled with corn tortilla chips or alone.
*I recommend not using Roma tomatoes for this salad, as they're not usually very juicy. If that's all you have, you may want to slightly increase the lemon juice and olive oil to compensate.

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