Saturday, September 21, 2013

Black Bean 'n Corn Salad

I'm always amazed when something very tasty is also equally healthy. It's like a dream come true for me. And this, my friends, is one of those things.

Black beans are one of the healthiest things you can eat. I was trying to find a good recipe with black beans that is easy enough and tasty enough that I can include it in my weeknight meal rotation. I stumbled upon this and fell in love immediately. Apart from being tasty and healthy it looks like a carnival in a bowl!

Purple onion is perfect for this salad as it adds to the color, although any onion will do. I use purple onion only when it is to be eaten raw. Cooking it makes it a weird grey-green color.

Here's my version of the recipe... only slightly modified.
Recipe based on this one.

Serves 4 as a side. Though S and I devour the whole thing as a main.

You will need -

1 14-ounce can of black beans
2 cups frozen corn kernels
1 red bell pepper, diced
1/2 onion, diced
2 stalks celery, thinly sliced (optional)
1/2 cup cilantro leaves, chopped (optional)

For the dressing -
juice of 1 lime or lemon
1 tbsp hot sauce such as tabasco
1/2 tsp or less of the following - red chilly powder, salt and pepper

Method -

1. Drain the can of black beans. I like the sludge at the bottom of the can. It keeps the salad moist.
2. Be sure to modify the spice level to your taste. Mix everything in a large bowl.

That's it. That's the recipe. I recently made this by doubling all the quantities and took it to a potluck. At first people were wary of it because it looked too healthy, but once they tried it they totally loved it.

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