Fresh colorful corn salad with black beans and roasted red peppers make for a very healthy side dish. Start with 6 ears of fresh corn, black beans and roasted peppers. Add dressing - recipe included.
6 ears of corn
1 can black beans
2 roasted red peppers
Cook lightly six ears of corn. Slice the corn off the cob and put it in a bowl.
Add one can (medium-size) of black beans, rinsed. Chop two roasted red peppers in pieces about the same size as a kernel of corn and add that to the bowl.
Mix dressing ingredients together well and toss with the salad.
Let salad sit at room temperature for an hour to combine flavors.
Recipe makes 6 servings.
When corn sits around, its natural sugar turns into starch, giving up the natural sweet taste. Cook corn as soon after it was picked as possible.
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