I love corn on the cob and even though it's not local yet, the fresh corn I have been buying has been great. Planning for leftovers means I can cut the kernels off the already boiled cobs and use them in recipes - fresh from the cob is so much tastier than frozen!
This time of year salads are my go-to side dish and I often make a Black Bean and Corn mixture, dressed with a simple vinaigrette. What a wonderful way to use the leftover corn. It will keep for a day or two in the fridge, although it never seems to last beyond lunch! Rinsed and drained canned beans make up the base of the salad and any type of bean can be used: black beans, kidney beans (red or white), or lentils. Any colour of chopped sweet pepper will do, and fresh parsley or basil can be substituted for the cilantro in the recipe. So you can see it's a very adaptable salad that works with any bean, herb, or crunchy vegetable addition you want to make.
To make, simply combine the rinsed 19 oz. can of beans with a chopped sweet pepper, 2 cups of corn kernels, chopped celery, green onions, and about 2 Tbsp. of chopped fresh herbs. Shake up your favourite dressing (about 3 Tbsp of vinegar (I used cider vinegar), a tsp of Dijon, salt and pepper, and your desired ratio of oil (I used olive oil and I like about a 3:1 ratio of oil to vinegar). You can also add some diced cheese, seeds, nuts, or whatever else you like in your salad. Yum! The basic recipe is from my favourite cookbook author, Anne Lindsay, who always seems to make healthy choices so easy and tasty!
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