This corn and black bean salad is a big staple in our house. The flavors are fresh, light and fantastic and can be paired with anything from grilled chicken to tacos or eaten as a quick meal with tortilla chips. I was looking for a side dish to go with some fantastic tacos (I'll be posting the recipe soon) and came across this sweet corn salad.
Crunchy and sweet, fresh and light, this salad just screams summer. I loved the mango paired with the corn and the slight heat from the jalapeno. The dressing was light but tasty with hints of smoky cumin, fresh cilantro, and just good old salt and pepper.
One word of advice. Do not skimp on the corn!!! Don't even think about using canned corn. This salad is all about the corn! The better quality of corn you buy the better the salad! I bought some great corn on the cob from Costco that was a mix of sweet white and yellow corn. Amazing!
Sweet Corn Salad
Adapted from A Farm Girls Dabbles
8 c. fresh corn kernels (cut from 8 to 12 ears of already boiled corn)
1 large mango, peeled and diced into 1/2" pieces
1 pint grape or cherry tomatoes, halved
10 scallions, white and green parts, sliced
2 jalapenos seeded, and finely diced (if you like a little more heat, leave a some of the seeds and the membrane in.The original recipe called for 1/4 c. fresh red chilie but I couldn't find one)
1/4 c. chopped cilantro (the original recipe called for italian parsley)
1/4 c. olive oil
2 T. cider vinegar
2 T. sugar
1 tsp. ground cumin
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 avocado, medium dice + 1 T. fresh lime juice
1 can black beans, rinsed and drained
In a large bowl, stir together the corn, mango, tomatoes, scallions, red chile or jalapeno, and parsley.
Whisk together the olive oil, cider vinegar, sugar, cumin, salt, and black pepper. Drizzle over all the vegetables and cilantro. Stir until combined.
If adding avocado, stir lime juice gently with avocado, to minimize browning. Don't add the avocado until you are ready to serve the salad.
Servings: 8 to 10
Posted by: Sallie