Corn, Pepper, & Black Bean Salad

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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s