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.
Whisk together the vinegar, olive oil, lemon juice, salt and pepper in a small bowl until blended. Set dressing aside.
Immerse the chopped onions in a bowl of cold water and set aside, swishing them around occasionally with your hands to release some of their sharp, acidic flavor, for about 10 minutes. Drain, then refill the bowl with fresh water. Repeat the process four times, then drain onions well and blot dry with paper towels.
Bring 4 cups of salted water to a boil in a small pot over high heat. Add corn and cook for 1 minute. Drain and rinse corn well in cold water to stop the cooking, then drain again.
Place the beans, corn, onions and bell peppers in a large bowl and toss to mix. Add the reserved dressing to the bean mixture and gently toss until just incorporated. Cover and refrigerate for about 2 hours. Add cilantro, salt and pepper and toss again before serving.
Originally Submitted
5/5/2010
0 Out of 5 from
0 reviews
You can add this Sweet Corn and Black Bean Salad recipe to your own private DesktopCookbook.
