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Colorful Corn Salad

Posted By archives On July 11, 2010 @ 10:03 am In Beans and Legumes,Rice and Grains,Salads | 2 Comments

Submitted by: DeniseC

Ingredients:

6 ears of corn
1 can of black beans
two roasted red peppers

Directions:

Cook lightly 6 ears of corn (I put mine in-husk in the microwave for 4 minutes, 2 at a time). Slice the corn off the cob and put it in a bowl. Add 1 can of black beans, rinsed (the medium-size can — is that 10oz? I forget). Chop two roasted red peppers (I roasted my own under the broiler, but jarred or canned is probably fine too, just rinse them) in pieces about the same size as a kernel of corn and add that to the bowl.

Dressing:

Ingredients:

1/2 cup orange juice
1 tsp. garlic powder (or 1 clove fresh, crushed)
1/2 tsp. cumin powder
2 T. white vinegar.
(Next time I’ll add the juice of one lemon, too. Didn’t have one last night.)

Directions:

Mix well and toss with the salad. Let sit at room temperature for an hour to combine flavors.

Recipe by Erika Penzer from Veggies Unite: A Vegetarian Thanksgiving email newsletter:


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