Everybody loves black beans, or I should say I can’t imagine how they someone couldn’t like them. I love them! This is a great salad for the warm weather and holds really well. It’s perfect to make ahead and also great leftover and added to some hearty greens.
Southwestern Black Bean & Corn Salad
3-4 Tablespoons red wine vinegar
2 Tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
1 Tablespoon cumin
2 large ears of corn- removed from the cob
2 cans black beans, rinsed (3 cups)
1 cup small diced ripe mango (optional)
1 large tomato, diced small
3 medium scallions, thinly sliced
1/3 cup toasted pine nuts or pumpkin seeds*
1/3 cup chopped cilantro, mint, basil or oregano
A few dashes of cayenne or hot sauce to taste (optional)
Salt and pepper to taste
Makes 8 large servings
Whisk vinegar, oil, garlic and cumin in a large bowl. Add the remaining ingredients to the bowl; toss well and season with salt and pepper to taste. Adjust seasoning if necessary. Refrigerate or serve room temperature.
Tips & Notes~
Make ahead and cover and refrigerate for up to 4 days.
Toss with mixed greens and a little extra oil and vinegar and top with crumbled feta or goat cheese if desired.
Cut down on the vinegar and heat in a pan and serve warm.
*To toast nuts; place in a sauté pan over medium heat and toast for 4-6 minutes, stirring every so often. Note that pine nuts have a high oil content and will cook quickly.