Hearty black beans, sweet corn and crisp red onion are dressed in lemon juice, olive oil and fresh cilantro. Try this versatile salad over grains or salad greens, in tortillas or as a dip with baked pita chips. This recipe comes to us from Easy Meals to Cook with Kids by Julie Negrin © 2010
- 1 15-ounce can black beans or 2 cups cooked black beans
- 2 cups fresh, frozen and thawed or canned corn kernels
- 2-3 tablespoons red onion, finely diced
- ¼ teaspoon garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons lemon juice, freshly squeezed
- ¼ teaspoon salt
- freshly ground pepper, to taste
- 2 tablespoons cilantro, minced
- jalapeño pepper*, to taste or pinch of chili powder*
If using fresh corn:
Adult: Slice the wide end of the cob off with a chef’s knife. Place the now flat-ended cob in a vertical position on a cutting board. Slice off the kernels in a downward motion. Keep cutting around the cob until all the kernels have been removed.
If using canned beans and/or corn:
Adult: Clean off the top of the canned beans and canned corn. Open the can and drain the liquid. Rinse the beans off in a colander and drain well.
If using frozen corn:
Adult: Place a little olive oil in a small skillet. Add the thawed corn kernels for 3-5 minutes, or until the kernels are warmed through.
If cooking dried beans:
Together: Cover the dried black beans with plenty of water in a large bowl. Soak them for 8-12 hours in the fridge or at room temperature. Drain the soaking water, put the beans in a large stockpot and cover with 4 cups water over high heat. Bring the pot to a boil, lower heat to medium-low and simmer beans for about 1 hour, or until tender.
To complete the Black Bean & Corn Salad:
Together: Place the beans, corn, onion and garlic in a medium sized bowl.
Kid: Whisk the olive oil and the lemon juice together and pour over the bean mixture. Stir to combine.
Together: Season with salt and pepper. Fold in the cilantro and jalepeno or chili powder if using, and enjoy!