Submitted by: DeniseC
6 ears of corn
1 can of black beans
two roasted red peppers
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.
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.)
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: