Wednesday, August 17, 2011

Corn and Black Bean Salad

I love to cook, and one of my favorite summer salads is a corn and black bean salad. I searched the internet for the perfect one but decided to do my own thing instead. Here is what I came up with:

                                                                    photo credit

4 Cups of whole kernel frozen corn; defrosted
2 (15 oz) cans of black beans; drained and rinsed
3 fresh tomatoes; seeded and diced
1/3 Cup of scallions; diced

Dressing:
3 Tabelspoons of honey
1/4 Cup lemon juice
1/4 cup extra light olive oil or vegatable oil
1 teaspoon blasamic vinegar
1 Tabelspoon cumin
2 teaspoons salt; separated
2 teaspoons pepper; separated

Mix the dressing until smooth and add to the corn, beans, scallions, and tomatoes. Add 1 teaspoon of both salt and pepper to the final product. Let sit in the fridge for at least 4 hours (VERY important).

The best thing about this salad is you can serve it as a dip (like a salsa), eat it with a spoon right from the bowl, put in on your eggs, or add it to some spinach and romaine for a bigger, better, salad!

Enjoy :)