Black Bean and Corn Salad
ears fresh corn on the cob
or sub 5 cups frozen corn, thawed
can black beans
rinsed and drained
red bell pepper
apple cider vinegar
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.
From the kitchen of palatablepastine.com
black beans, corn