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Ramblings of a retiree in France
The Musette: Black Bean and Corn salad
During the month of August I really don’t feel much like cooking and salads reign supreme. Here’s another one from my vast repertoire of salads which can be made from typical store cupboard staples and seasonal vegetables. I typically make this one to serve with something Mexican, such as tacos, but equally I’m happy to eat this on its own.
Ingredients (serves 6 as a side)
- 1 can/425g (15 oz) whole kernel corn, drained (or use fresh/frozen)
- 1 can/425g (15 oz) black beans, rinsed and drained
- 250g (9 oz) cherry tomatoes, halved
- 2 small or 1 large avocado, chopped
- 2 spring onions (scallions), finely chopped
- 1/4 cup minced fresh coriander (cilantro0
Dressing:
- 2 tbsp fresh lime juice
- 6 tbsp extra virgin olive oil
- 2 confit garlic cloves
- 1/4 tsp sea salt
- handful coriander (cilantro) stalks, finely chopped
- 1/4 tsp ground cumin
- 1/4 tsp freshly ground black pepper
Method
1. First make the vinaigrette. Place all the ingredients in the bowl of a food processor fitted with the steel blade or blender. Process for 15 seconds, then add to serving dish or bowl.
2. Next, add all the other ingredients and mix to combine. Check seasoning and adjust if necessary. Feel free to make any appropriate additions, such as a finely chopped jalapeño pepper or a scattering of feta-type cheese.
3. Let the salad stand for at least 30 minutes for the flavours to blend.
4. Serve at room temperature and enjoy!.
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YUMMY. Oh dear, we are getting hungry reading your recipe and even more so seeing your pictures. Tomorrow we’ll try it out.
Thanks for sharing
The Fab Four of Cley
🙂 🙂 🙂 🙂
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My pleasure
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Yum! What time is supper?
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We usually eat at 19:30
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That looks So Good!
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Thanks Betty
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This looks delicious.
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Thanks Susan
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That looks absolutely yummy.
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Thank you
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Yum yum! ❤
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😎
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Salad, this is a wonderful meal Sheree!
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Thank you Diane
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