Fresh Corn and Bean Salad
Fresh corn and bean salad- This fresh and flavorful salad is not only healthy and delicious, it's vegan too.
Recipe and more over at The Alchemist.
Fresh Corn and Bean Salad
Inspired by this recipe
Ingredients
1/3 cup olive oil
2 tablespoons balsamic vinegar
3 teaspoons ground cumin
4 ears of fresh corn, or about 2 1/2 cups frozen corn
1 -15 1/2-ounce can red kidney beans, rinsed and drained
1- 15 1/2-ounce can black beans, rinsed and drained
3 celery stalks, chopped
1 medium-size red, yellow or orange bell pepper, chopped
1/2 cup (70 g.) chopped white onion
1/2 cup (35 g.) chopped fresh cilantro
1-2 jalapeño chilies, seeded and chopped -optional, depending on the spice level you desire
Directions
If using fresh corn, bake it (husks intact) in a preheated 400 degree Fahrenheit, 200 degrees Celsius, or Gas Mark 6, oven for about 45 minutes. Remove from oven and cool.
Meanwhile, whisk oil, vinegar, and cumin in large bowl to blend. When corn has cooled, cut it off the ears with a knife and add it along with the remaining ingredients to the bowl. Toss it all to coat and season with salt and pepper.
Let stand before eating if possible. An hour, or a few is good so the flavors can meld. Even overnight makes for a nicely flavored salad.
Serves about 8 as a side dish.