Wednesday, August 31, 2011

What's Cooking Wednesday, Black Bean and Corn Salad

Thanks to Marcos for yesterday's post. And don't forget: there's still time to get a FREE download of either DANGER IN DEER RIDGE or WHAT'S IN A NAME?

The Hubster hooked up with a group in our community that goes to breakfast once a week. They're called the ROMEOs (Retired Old Men Eating Out). Once a month, they have a pot luck supper which includes spouses. After going to my first, I decided that unless I wanted to eat food that seemed to require mayonnaise, cream, sour cream, or some other gooey, high-fat binder, I needed to bring something a bit closer to healthy as my contribution. And if they don't eat much of it, that means I get to bring home the leftovers.

Here's what I made last time—a compilation of several salad recipes. And, since it's just a salad, feel free to adjust with ingredients more to your liking. It's not like baking, where everything has to be exact. If you like things spicier or not-so-spicy, adjust the seasonings.

Black Bean & Corn Salad



2 cans black beans, rinsed and drained
2 ears corn, kernels removed. (If fresh corn isn't in season, just defrost a package of frozen corn. No cooking either way).
½ red bell pepper, chopped
½ green bell pepper chopped
1 jalapeƱo pepper, finely diced
3 scallions, sliced
2 tomatoes, chopped

Dressing:
½ c. apricot preserves
3 T lime juice
3 T olive or salad oil
1 t. chili powder (adjust to taste; chili powders differ in strength)
¼ t cumin
1 t. Chili lime seasoning (I used Cholula)
Salt, pepper to taste

Note: I'm one of those who thinks cilantro tastes like soap, so I don't use it, although if you like the flavor, several of the recipes I mingled to make this call for it. Again, it's up to your taste.

Mix everything together. I do it the day before so everything blends.

If you're bringing it to a pot luck, you can just put it all in a bowl, or you can serve it over a bed of lettuce. Or you can add shredded lettuce to the whole shebang right before serving.

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7 comments:

Carol Kilgore said...

Looks yummy. Adding to my corn salad recipes :)

Courtney Rene said...

I have a thing against cilantro too. Ick. However the salad looks great.

ctny
www.ctnyrene.blogspot.com

Elizabeth Spann Craig/Riley Adams said...

I'm trying to eat more black beans, which I've heard are incredibly good for us. Thanks for this salad idea!

Terry Odell said...

Carol - hope you'll enjoy it. Don't be afraid to play with it.

Courtney - I think it's some physiological genetic thing, because just about anyone who doesn't like cilantro says it tastes like soap.

Elizabeth, my pleasure.

Karen C said...

This looks so good! I'm trying to figure out how I can feed this to one who doesn't like beans and another who doesn't like corn. Hmm. Looks like I need a different guest list!

Terry Odell said...

Karen - when my daughters were little, I'd serve them mixed vegetables. Each would pick out what she liked; then I'd swap plates. Might work for you!

Anonymous said...

What a fun post and recipe. I'll use the frozen corn because I love my fresh corn on the cob on the cob.

I'll tell my cilantro-hater about this recipe!