Originally published on June 12, 2015
While preparing my menu for my daughter’s First Communion last month, I knew I wanted to put out a terrific bean salad of some sort, and that I wanted to keep it relatively simple – simple has been my thing lately. As I started rinsing beans, shucking corn, and whipping together the vinaigrette, I realized the salad I was making was very similar to the one we made for our Mother’s Day buffet at work. With tons of leftovers I ate
bean salad for the rest of the week. As the week went on, the entire dish became even more flavorful.
Ingredients:
2 cans (15 oz) black beans, drained and rinsed
4 ears corn, shucked with the kernels cut off
2 red bell peppers, diced
2 cloves garlic, minced
1 shallot, minced
2 teaspoons salt
1/2 teaspoon cayenne pepper
2 tablespoons sugar
1/2 cup olive oil
Zest of 2 limes
Juice of 6 limes
1/2 cup fresh cilantro, chopped
Directions:
1.) Combine all ingredients in a large bowl and mix well. Cover tightly and place in fridge for at least 3 hours to allow the flavours of the bean salad to marry.
2.) Serve at room temperature, and enjoy!