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Black Bean and Corn Salad #FarmersMarketWeek

Simple  and colorful fresh corn salad with  a splash of black beans celebrates the height of summer with  local foods from the Farmer’s market.
Black Bean Corn Salad

Black Bean and Corn Salad

By Sue Lau | Palatable Pastime

My recipe of  the day  is  for black  bean and corn salad, which I am  sharing as a part of  a group effort to celebrate Farmer’s Market week.

I make mine using local corn  from  Burwinkle Farms, which is very easy to blanch  and cut  off the cob. You  can use frozen corn if you  like but the taste of the fresh corn is far superior, especially if you can  get it soon after it is harvested.

black bean and corn salad sq

One of the things I  think  is important when buying fresh corn is to  resist the impulse to remove the husks right away. The  husks actually protect the kernels from  drying out, so this is not something you  should be doing at the market or grocery  store. I see so many people tearing the husks off right then and there. You know, it really doesn’t save time, as the time it takes to remove is the same wherever you are, and the husks on the corn don’t appreciably bulk up  the bag. But the textural  loss if it remains  exposed is noticeable, in my opinion.

Black Bean Corn Salad

Farmer’s Market Week

All this week bloggers will be sharing favorite recipes using produce and other offerings from the farm market.

Take a peek at what we have for you  today:

Black Bean Corn Salad

The salad itself is fairly straightforward and  simple, with an easy  vinaigrette and a few spices, but not too much. You don’t really want to overwhelm the fresh  corn flavor.

You can also eat  this right away, although the flavors meld after  an hour or so of chilling. It’s perfect for a potluck  barbecue as well  as something like carne asada steaks on the grill. Or  maybe you would like  these as a side on taco night?

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Black Bean and Corn Salad

Prep Time15 mins
Cook Time3 mins
Course: Salads
Cuisine: American
Keyword: black beans, corn
Author: Sue Lau

Ingredients

  • 6-8 ears fresh corn on the cob or sub 5 cups frozen corn, thawed
  • 15 ounce can black beans rinsed and drained
  • 1/2 cup chopped onion
  • 1/2 red bell pepper diced
  • 1 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 2 tablespoons chopped fresh cilantro

Instructions

  • Husk the corn ears and blanch in boiling water for three minutes; drain and plunge ears into very cold water to stop the cooking.
  • Trm the bottom so it stands upright without tilting.
  • Use a utility knife to cut off the kernels close to the cob. You can scrape a little if your cut is off, but not as much as you would with creamed corn, so don't overdo it.
  • Combine the corn kernels with the black beans, onion and pepper.
  • Whisk together the cumin, garlic, salt, pepper and vinegar.
  • Stream the oil into the vinegar mix slowly, whisking all the while so it emulsifies.
  • Pour dressing over salad and stir.
  • Mix in cilantro or use as garnish.
  • Chill a couple of hours for best flavor, but you can eat this right away.

Notes

From the kitchen of palatablepastine.com

Black Bean Corn Salad

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