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2nd of three salads

June 6th, 2006 at 06:12 am

This is the time of year when the deal is this: DH grills something, and I make the salad... 2nd of three.

Black bean, corn, onion, tomato salad

Proportions can vary on this...

1 cup dried black beans
1 cup corn (frozen works well)
1 cup fresh chopped tomato
1/3 red onion, sliced thin

3 parts olive oil
1 part lemon juice
chopped Italian parsely
salt and pepper to taste.
(additional options - chopped Italian parsely, oregano, chopped garlic, garlic get the idea)
Be aggresive with seasonings, the black beans are going to be bland.

Soak black beans for 2 hours, then boil them until tender, but still whole. (this salad is not good with mashable black beans!) Drain, then cool beans to room temperature.

Chop tomato, add a little bit of salt and allow to drain. Slice onion thinly and hold slices in salted water...keeps the slices from being too 'oniony'. If corn is frozen, cook then drain and cool to room temperature. (Microwave works well here).

Make your dressing (if you are dressing challenged, a good bottled Italian dressing will work here).

Dress the black beans first - they are the blandest and you'll need to give them time to suck up the dressing. Add corn next, toss: add onion next, toss; add tomato last; toss. Cover, let sit for about 30 minutes.

Great the second day, but tastes best when at room temperature.

1 Responses to “2nd of three salads”

  1. fern Says:

    I like the combo of black beans and corn. Will try this with canned black beans to speed things up!

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