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.
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.
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:
- Baba Ganoush (Roasted Eggplant Dip) by Books n’Cooks
- Banana Spice Waffles with Peanut Butter Syrup by Family Around the Table
- Black Bean and Corn Salad by Palatable Pastime
- Blaukraut by A Day in the Life on the Farm
- Blueberry Cream Cheese Muffins by Tip Garden
- Bruschetta Chicken Tacos by A Kitchen Hoor’s Adventures
- Dandelion Jelly by Daily Dish Recipes
- Farmers Market Chicken Pasta Salad by The Redhead Baker
- Herb Salad with Lemons by Culinary Adventures with Camilla
- Herb Vegetable Orzo Salad by Jolene’s Recipe Journal
- Lamb Burger with Purslane Aioli by The Spiffy Cookie
- Lemon Garlic Scape White Bean Dip by Savory Moments
- Lemony Summer Roasted Green Beans by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Mexican Street Corn by Our Good Life
- Open-Faced Tomato Sandwiches by Cookaholic Wife
- Southern Corn Relish by The Freshman Cook
- Spinach Ricotta Pierogies by Cindy’s Recipes and Writings
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
- 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
- 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.