Sunday, July 4, 2010

picnic perfect recipe

If dear friends are going to have you over again (and again!), you better take a side dish worthy of their sparkling hospitality. This confetti-colored black bean and corn salad is Farmer's Market fresh, easy to make, holds up well outdoors or in, and people always seem to want the recipe. So here it is:

Black Bean & Corn Salad

4 ears of fresh corn
1 can black beans (rinsed/drained)
1 red bell pepper, diced
1 green bell pepper, diced
1/3 cup red onion, diced

3/4 cup bottled Italian dressing
3/4 tsp Tabasco sauce
1/2 tsp chili powder
1 TBS fresh cilantro, chopped
1 clove minced garlic
zest and juice of one lime

Shuck the corn and put it in a large pot, covering with cold water. When the water boils, drain the corn. After it cools, cut the kernels from the cob into a large bowl. Add the rinsed and drained black beans, plus the diced red and green peppers and red onion. Whisk the remaining ingredients together to make a dressing and pour over the vegetable mixture. Serves 6.

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