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PrintSweet Corn and Black Bean Salad
Vegan, Dairy-Free, Gluten-Free
Simple to prepare, colorful and flavorful, this salad combines fresh sweet corn, tender black beans, crisp red peppers and zesty cilantro in a gentle olive oil and rice wine vinegar dressing.
Serves 6
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Dressing
- 2 tablespoons seasoned rice wine vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup red onion, finely chopped (about 1/2 small onion)
- 2 cups white corn kernels, fresh (4 to 6 ears) or frozen
- 4 cups cooked black beans, rinsed well
- 1 red bell pepper, seeded, deribbed, and chopped into 1/4-inch pieces
- 1/3 cup fresh cilantro, minced
Salad
Whisk together the vinegar, olive oil, lemon juice, salt and pepper in a small bowl until blended. Set aside.
Immerse the chopped onion in a bowl of cold water and swish it occasionally to release some of its sharp, acidic flavor, about 10 minutes. Drain the water and refill the bowl with fresh water. Repeat the process four times and the onion has soaked for about 40 minutes. Drain the onion, and blot it dry with paper towels.
Bring 4 cups of water to boil in a saucepan over high heat. Meanwhile, toss the corn kernels with your fingers to break up any that are stuck together. Place the kernels in a fine metal strainer, immerse the corn in the boiling water for about 1 minute. Remove the strainer and drain. Rinse the kernels with cold running water to stop the cooking, and drain again.
Place the beans, corn, onion and bell pepper in a large bowl and toss to mix. Add the dressing to the bean mixture and gently toss until just incorporated. Cover and refrigerate for about 2 hours. Add the cilantro and toss again before serving. Taste and adjust seasonings as desired.
Nutrition Info
Per Serving (270g-wt.): 220 calories (30 from fat), 3.5g total fat, 0g saturated fat, 11g dietary fiber, 11g protein, 43g carbohydrate, 0mg cholesterol, 710mg sodium