It seems silly to even call the following instructions to make this salad a recipe. Both the quantities of the ingredients as well as some ingredients themselves are interchangeable. This salad might perhaps be more aptly named “CSA Vegetable & Pantry Bean Salad.” My many permutations of this salad share three ingredients: corn, black beans, and spicy red pepper flakes. Please do add whatever you have on hand, or whatever catches your eye at the farmer’s market. Black-eyed peas, grated carrot, oven-roasted heirloom tomatoes, avocado, fresh herbs…you get the idea.
I find that this salad is best once the spices have had a chance to work their way into the vegetables. If possible, let it sit for 30 minutes or 1 hour prior to serving.
4 ears of corn
1 yellow bell pepper, diced
1 can of black beans (540 ml), drained
1/2 medium cucumber, diced
3 teaspoons red pepper flakes
1 teaspoon cumin
1 teaspoon cinnamon
3 teaspoons Piri-Piri (or your hot sauce of choice)
1 tablespoon olive oil
Salt and pepper, to taste
Cook the corn in a pot of boiling water until done, roughly 15-20 minutes. Drain the corn under cold running water, and once cool enough to handle, shave off the kernels. Put all of the ingredients in a medium-sized bowl and mix to combine. Store, covered, in the refrigerator until use.