Salads · Vegan · Vegetables

Fresh Local Corn and Black Bean Salad

cornandblackbeansalad

 

Ingredients:

6 ears of corn -trim the ends by cutting off but do not shuck
1 can of organic black beans-rinsed
1/2 red onion-chopped
1/2 jalapeno pepper-split, seeded and chopped (can use a poblano)
Extra virgin olive oil about 1-2 tablespoons
1/2 lime-freshly squeezed
chopped fresh cilantro-about a handful if you like it. If not can substitute basil or parsley
1-2 tablespoons great aged balsamic vinegar, or red wine vinegar
Salt and freshly ground black pepper.

Directions:

Preheat the oven to 350.

Take all the corn with husks on and put them in the oven, right on the grate. Let them cook 10-15 minutes till done.

Let cool. Then remove the husks. Get out a big wooden bowl and put the corn in there one by one, with a sharp knife, remove the corn by sliding knife down so the corn falls into the bowl.. Into another bowl add the corn, the beans, onion, cilantro, evoo, vinegar, jalapeno, lime juice, salt and pepper. Mix all together and taste for seasonings.

Should be perfect if the corn is really sweet and in season. I added some local just picked cherry tomatoes, sweet like candy!

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