2 ears of corn, husked
1 19 oz.(540 mL) can black beans
10 grape tomatoes, halved
4 green onions, sliced
1/2 (125 mL)cup chopped cilantro
juice of one lime
2 Tbsp. (30 mL) olive oil
salt, to taste
chili flakes, optional
If you don’t have leftover corn from last night’s barbecue, cook 2 ears of corn in boiling water for 3-5 minutes, just until tender. Remove from water and rinse under cold water. When cool enough to handle cut kernels from the cobs. Put corn in a medium size salad bowl. Drain and rinse can of black beans. Add to salad bowl along with tomatoes, green onions, cilantro, lime juice and olive oil. Salt to taste, keeping in mind that canned beans have a lot of sodium. Sprinkle with chili flakes and toss to combine. Serves 4.
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September-October
Southwest Black Bean Salad
This colorful salad is packed with summer flavour and a great way to use those extra few cobs of corn.
This colorful salad is packed with summer flavour and a great way to use those extra few cobs of corn.
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