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!