corn and black bean salad
I use TJ's roasted corn, black beans and halved grape (or quartered cherry) tomatoes. I usually mix with S&P, a bit of cumin and a citrus-based dressing (which changes depending on what I have onhand...lime, orange and grapefruit are all favorites). Simple but delicious. I especially like mixing it with brown rice for lunch.
I prefer to have this in the summer when fresh corn is available - I like to grill or roast the whole corn then cut it off the cob. Then I add black beans, red onion, bell pepper, halved grape tomatoes, salt/pepper, garlic and a lime dressing. Dressing is lime juice, a bit of zest, a bit of oil, tiny bit of dijon mustard. And I also love it over rice for lunch!
My recipe is similar to the others. The ingredients are:
4 ears roasted corn (can use frozen if it isn't in season)
2 cans black beans, rinsed
3 medium tomatoes, chopped (or use grape or cherry tomatoes)
1/4 cup cilantro
1/3 cup red onion, diced or slivered
1/4 cup fresh lime juice
1/3 cup sherry vinegar
1 tablespoon dijon mustard
2 teaspoons cumin
3 tablespoons canola oil
salt and pepper, to taste
If it isn't summer, I often use frozen corn and spread it out on a sheet pan and put it under the broiler until it gets a little color. Not sure how much it helps. Fresh is better.