Tuesday, July 8, 2014
Black Bean & Corn Salad
Posted by Andrea
We did it!
We are safe and sound and (sort of) moved in to our new place!
Okay, so there are still a few random boxes lying around, our mattress is on the floor, and the basement is kind of a disaster, but whatever. We're HERE!!!!
Oh! Quick question to all of you with second-story bedrooms that face the burning-hot rays of the setting sun:
How in the world do you keep those rooms from turning into dry saunas?? I feel like I'm sending my girls to bed in an oven. We've attempted window fans, black out drapes, and blasting the air conditioner (to no avail since the silly vents are on the ceiling... plus it costs a fortune to keep up that approach). Any new ideas would be much appreciated.
A little while ago, I received a very sweet email from a reader requesting a healthy, inexpensive, summer salad recipe.
As it happens, I came upon an idea for one the day we moved into our new town home.
We had little by way of food, so I hopped in my minivan, and drove to the nearest grocery store to pick up a few necessities.
I'm not going to lie.
I was hungry. Moving is big-time work, and eating in never at the fore-front of my mind. I pushed my cart past the deli section, and a colorful container of something called "black bean salad" caught my eye.
Normally, I'm not an impulse buyer, but that night all bets were off. The pre-made black bean salad ended up in my cart (along with a container of chocolate-covered cinnamon bears... someone should earn some sort of prize for creating those, by the way).
At home, I took a spoon the container of salad, and went to town. It was so good! I broke out a bag of tortilla chips, and continued my rather embarrassing consumption (inhalation??) of black beans, corn, peppers, onions, and cilantro.
I did wish for a few things... like a tiny bit of salt, and lime, and garlic, and maybe some heat... but other than that the simple, healthy ingredients were completely refreshing.
Shortly after, I made my own black bean and corn salad with a few tweaks to the original in order to suit my desires.
This black bean and corn salad recipe is packed with nutrients, vitamins, fiber, and all kinds of healthy goodies. Plus, it tastes amazing, comes together in NO time, and is relatively inexpensive to make. The subtle addition of lime, garlic, salt, and jalepeno elevate the flavors and make this salad absolutely incredible.
I think I'll be making this on many summer days to come.
Black Bean & Corn Salad
Makes about 7 cups
(Note: This recipe can be made even cheaper, and healthier if you decide to cook your own black beans, or use fresh corn... in which case, use 3 1/2 cups black beans, and 2 large cobs of corn.)
2 15 oz. cans low-sodium black beans (drained and rinsed)
1 15 oz. can sweet whole kernel corn (drained and rinsed)
1 red bell pepper (diced)
1/3 cup red onion (finely diced)
2 scallions (finely diced)
2 cloves garlic (minced)
1/3 cup diced cilantro
2 Tbsp. lime juice (Or the juice of 2 limes)
1 tsp salt
*opt. 1 small jalepeno (minced)
Combine all ingredients in a large serving bowl. Toss gently. Serve immediately. This salad is great as a stand-alone, or you can serve it with tortilla chips. Store in the refrigerator 3-5 days.