This easy whole foods recipe for black bean and corn salad is a great way to use up extra beans. It can be made with black or red beans, or black lentils, and is equally good with all. Fresh basil or cilantro, lime and olive oil all add bright flavors to this lovely side dish.
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Ingredients:
- 4 ears of corn
- 2 cups cooked black or red beans or black lentils, drained well
- 1 scallion, chopped fine
- 1 red bell pepper, seeded and chopped (optional for macrobiotic)
- 1 tablespoon chopped basil or cilantro
- 1 ½ tablespoons extra virgin olive oil
- 1 tablespoon lime juice
Preparation:
Steam corn for 7 minutes and shock in cold water. With a very sharp knife, cut kernels away from the cobs into a mixing bowl.
Add beans, scallion, basil, olive oil and lime. Toss well. Season to taste and serve immediately, or refrigerate up to 24 hours.
Serves 4-6
Copyright 2009 by Jen Hoy