I am quite certain that everybody has a recipe similar to this in their repertoire of family favourites. Different beans, perhaps …and maybe some different vegetables (or whatever was within reach on a fridge shelf that day) …maybe some avocado … and it usually has a simple oil, vinegar, and herb vinaigrette.
And sometimes, it has a Southwestern theme with
Black Beans, Poblano Peppers, Cilantro, Lime, and some Chipotle heat.
This is our family’s version.
Oh … and did I mention that this salad also features CORN?
Merely giving voice to the word ‘corn‘ will ensure that daughter Jenn is already sitting at the table.
Jenn loves corn!
Coming home after a 24+ hour Tour of Duty as a third year Resident will usually find her nurturing body and soul with a bowl of hot buttered corn.
Corn, according to Jenn, is the ultimate comfort food.
This salad is the ideal picnic salad …
a great lunch salad …
and the perfect side dish for burgers, or BBQ chicken.
This is for you, Jenn!!
Bean and Corn Salad
Prep Time: 20 minutes
Number of Servings: 6-8
Salad Ingredients:
1 can (540 mL/19 fl oz) Black Beans, drained, rinsed
1 can (540 mL/19 fl oz) Garbanzo Beans (chick peas), drained, rinsed
1 cup (250 mL) cooked corn, cooled
1/3 cup (85 mL ) finely chopped red onions
1/4 cup (60 mL) finely chopped green onions
1 large sweet yellow or orange pepper, fine dice
1 poblano pepper, fine dice
2 stalks of celery, fine dice
1 cup (250 mL) chopped fresh cherry/grape tomatoes
1/4 -1/3 cup (60-85 mL) chopped fresh cilantro
Chipotle-Lime Vinaigrette:
3 tablespoons (45 mL) fresh lime juice
1 teaspoon (5 mL) lime zest
1 teaspoon (5 mL) Dijon mustard
2 teaspoons (10 mL) honey
1/2 teaspoon 2.5 mL) chipotle chili powder (or to taste)
1/4 teaspoon 1.5 mL) ground coriander
1/4 cup (60 mL) vegetable or grapeseed oil
1/2 teaspoon (2.5 mL) Kosher or sea salt
Freshly ground black pepper
Method:
1. In a large salad bowl, combine all salad ingredients (except cilantro).
2. Prepare vinaigrette: In a small bowl, mix together the lime juice/zest, mustard, honey, chipotle and coriander. Whisk in oil until well blended and thickened. Season to taste with salt and pepper.
3. Pour vinaigrette over the bean-corn mixture and gently stir to combine. Refrigerate for at least 2 hours – preferably overnight. Just before serving, fold in the chopped cilantro.
Questions and Comments are always welcome alex@chilipeppersandpears.com
