My vegetarian neighbors Ben and Lisa were kind enough to invite The 99 Cent Chef over for an outdoor birthday party for their five-year-old son, Justin. The Chef always makes it a point to pay attention to their menu to pass on any entree that his vegetarian readers may enjoy.
One party entree included a tasty tomato sauced penne pasta salad, but the real stand-out was a Black Bean & Corn Salad. It was delicious, but needed a little work for my taste. First, the black beans still had sauce, so the bright yellow corn was muddy looking, and the flavor was underwhelming - some citrus juice and olive oil was needed to brighten things up. Minor tweaks really, and just a matter of taste.
I am always looking for an excuse to use black beans (check out my Ceviche & Black Beans recipe) and corn is an excellent pairing. I originally tried using defrosted frozen corn, but kept biting into tough, raw kernels (but fresh corn is a different matter and would be fine -- just cut shuck, slice off kernels, and quick-blanch.) So for this recipe, I'm sticking with canned corn. Corn and black beans are always on sale everywhere; I got mine from this 99c only Store. Fresh chopped sweet red bell pepper and red onion add more color, crunch and texture.
This is a fine and hearty side dish to serve at a picnic or party; just open a bag of tortilla chips to stretch it out. Pull out this recipe for your next barbecue -- it pairs well with chicken and fish. The 99 Cent Chef's Black Bean & Corn Salad is one quick, cheap and filling veggie accompaniment.
Ingredients (about 4 servings)
One party entree included a tasty tomato sauced penne pasta salad, but the real stand-out was a Black Bean & Corn Salad. It was delicious, but needed a little work for my taste. First, the black beans still had sauce, so the bright yellow corn was muddy looking, and the flavor was underwhelming - some citrus juice and olive oil was needed to brighten things up. Minor tweaks really, and just a matter of taste.
I am always looking for an excuse to use black beans (check out my Ceviche & Black Beans recipe) and corn is an excellent pairing. I originally tried using defrosted frozen corn, but kept biting into tough, raw kernels (but fresh corn is a different matter and would be fine -- just cut shuck, slice off kernels, and quick-blanch.) So for this recipe, I'm sticking with canned corn. Corn and black beans are always on sale everywhere; I got mine from this 99c only Store. Fresh chopped sweet red bell pepper and red onion add more color, crunch and texture.This is a fine and hearty side dish to serve at a picnic or party; just open a bag of tortilla chips to stretch it out. Pull out this recipe for your next barbecue -- it pairs well with chicken and fish. The 99 Cent Chef's Black Bean & Corn Salad is one quick, cheap and filling veggie accompaniment.
Ingredients (about 4 servings)
- Black Beans - large 1 1/2 lb. or 2 1/2 cups, rinsed and drained.
- Corn - Two 8 oz. cans or 2 cups, drained.
- 1 cup chopped bell pepper - red, yellow or green (optional)
- 1 cup chopped onion - red, white or yellow (optional)
- 2 tbsp. olive oil - optional
- 2 tbsp. lemon or lime juice - fresh squeezed or bottled, ok to substitute vinegar.
- Salt and pepper to taste.
Directions
Drain and rinse canned black beans, then place in a large bowl. Add drained corn. Chop bell pepper and onion. Mix into bowl of black beans and corn. Finally, blend in olive oil and lime or lemon juice. Salt and pepper to taste. Allow to sit for half an hour to marinate at room temperature. Serve with tortilla chips or just as a side for your birthday party!
Hi 99!
ReplyDeleteI'm going to try your BB&C salad and add a chopped jalapeno. Thanks!
For extreme nummyness try spicing this up with a touch of Cumin and, if you have it, some chopped up fresh cilantro!
ReplyDeleteYum!!!!
Been making a variation of this forever.
ReplyDeleteHere you go!
Summer Corn Cubano Salad
This salad has become the harbinger of barbecue season at my house. I use canned corn… not frozen, but you can substitute fresh sweet corn cut off the cob. If there are leftovers, it tastes great the next day spooned on top of tortilla chips for a fabulous fresh nacho dish… or add in a can of tuna for a lunch salad. I’ve even heated it up and served it over pasta.
Active time: 25 minutes.
2 15oz. cans black beans
1 15 oz. can small white beans (cannellni or other)
1 15 oz. can corn
1 pint basket of cherry tomatoes, halved
3 stalks scallions (or a small red bermuda finely diced)
1/2 bunch cilantro (also called fresh coriander) rinsed and dried
1/2 cup extra virgin olive oil
juice of 1/2 lemon
3 medium cloves garlic
1 teaspoon sugar
salt and pepper to taste
1 small jalepeno, seeded and diced (optional)
Drain and rinse the cans of corn and beans.
Place in big bowl.
Cut cherry tomatoes in halves or quarters depending on how big they start add to bowl.
Thinly slice green onions or dice bermuda and add.
In a food processor, place cilantro, olive oil, lemon juice, garlic, sugar, salt, pepper and optional jalepenos.
Pulse until the cilantro is finely diced and the dressing is emulsified.
Pour dressing over salad. Mix to coat.
Refrigerate until serving.
Serves 10 as a side dish.
Wow, great additions everyone! Thanks.
ReplyDeleteWhat a BEAUTIFUL, clever blog this is! Thanks for the inspiration and hope it offers!
ReplyDeleteI made a similar salad over the weekend but I added lettuce to the mix.
You will be added to my list of favorite blogs!
Mother Connie
http://foodstampscookingclub.com/blog
oooh this sounds great, thanks! :D
ReplyDeleteI make this recipe all the time, though I've never added olive oil. The lime juice is excellent for brightening almost any dish.
ReplyDeleteHi Julia, olive oil makes this dish richer, but still delish with or without it!
ReplyDeleteYeah, I make this. Fresh cilantro adds a kick.
ReplyDeleteOh and fresh minced garlic.
ReplyDeleteBeen making this for potlucks for years -- with lime juice, red bell pepper, and cilantro. Yum. I have never found frozen corn to be tough, and prefer it to canned.
ReplyDelete