This is one of my family’s favorites – and it’s a grain free, super healthy option to boot. It’s a Win Win! Plus it is super easy and FAST to make – perfect for a quick dinner side or to bring to a potluck gathering.
In summer, when sweet corn is so fresh and plentiful, I just cut it raw right off the cob for the salad! You can also boil the corn on the cob for about 2 minutes before you cut the kernels off, if you prefer. OR – If you can’t get fresh corn, you can substitute canned corn in a pinch. ***NOTE – do not use frozen corn.
Back Bean and Corn Salad Recipe
3 cups cooked black beans (rinse well if you decide to use canned beans)
3 cups corn – kernels cut from about 4 cobs
6 scallions, chopped
1/2 cup cilantro, chopped (about 1/2 a bunch)
3 tbsp olive oil
3 tbsp red wine vinegar
1/2 tsp salt
1/4 tsp cumin powder
Super Easy Instructions
Place all ingredients in a medium sized bowl and toss well
This recipe makes a nice sized batch to bring to a potluck barbeque (or really any type of potluck actually.)