Make Ahead

Black Bean and Corn Salad

July 15, 2019
0 Ratings
  • Prep time 15 minutes
  • Serves 5 to 6 as a side dish
Author Notes

The key ingredients in this dish are the Blood Orange Olive Oil and the White Balsamic vinegar. I buy them from Arlotta Farms. They used to carry a Peach Balsamic Vinegar, but I don't see it on the site anymore. Anyway, this is the key. I've tried substituting blood orange juice and it's not the same.

Bonus: If you use fresh corn, simmer the spent cobs for about 20-30 minutes in a reasonable amount of water. It makes really delicious corn tea. I know it sounds odd, but it's damn tasty -- light and refreshing. Add sugar if you must. —Barbara

What You'll Need
  • 15 ounces black beans
  • 15 ounces fresh or frozen corn kernels
  • 1/2 red onion
  • 1-2 dashes salt
  • glug Blood Orange Olive Oil
  • 1/2 glug White or Peach balsamic vinegar
  1. Open, drain and rinse a can of organic black beans and add to a big bowl.
  2. Cutting corn directly from the cob (no need to cook it) or use frozen kernels when fresh is not available, fill the empty bean can so you have an equal amount of corn.
  3. Make a small dice of half as much red onion and add it to the bowl.
  4. Mix and add salt to taste.
  5. Pour in a glug of blood orange olive oil and about half or less of white balsamic vinegar.
  6. Mix gently and let it sit for about 15 minutes. Taste and adjust the seasoning. I don't think it needs pepper, but others may like the spike in flavor it brings to the dish.

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