Tuesday, July 30, 2013

Southwestern Corn and Black Bean Salad

A friend is leaving for Maine for three weeks and picked up quite of few ears of corn and asked if I wanted some. 

I'm not overly fond of corn, Gabe loves it so I told her I would love to have a few ears .

Fresh corn is one of Gabe's favorites but he will only eat it if it was picked that day. Since he was going out to dinner and didn't want it, I remembered this Recipe. Had all the ingredients and it was a perfect time to make it since Gabe doesn't care for black beans.

4 ears fresh corn, shucked ( used 2 ears)
1 red pepper, quartered and seeded
1 poblano pepper, halved and seeded ( used jalapeno)
One 15.5 ounce can seasoned black beans, drained and rinsed ( used plain black beans)
2 tablespoons chopped fresh cilantro ( used Vietnamese Cilantro)
5 tablespoon lime juice 
1/2 teaspoon ground chipotle powder ( used chili- garlic sauce in place of the chipotle powder and cumin)
1/2 teaspoon ground cumin
2 tablespoons olive oil

Put 2 inches of water in the bottom of a large pot big enough to hold the corn.Bring water to a boil.Place the corn in the water and wait for the water to return to a boil. Cook the corn for 5-7 minutes or until soft.

Once corn is cool cut off the cob.

Cut up red pepper and jalapeno. I added the red pepper and jalapeno to Cuisinart and pulsed a few times.If you don't use a Cuisinart chop into small pieces.

Rinse the Black beans.

Add corn, red pepper and black beans to a large bowl.

Cut the cilantro into small parts and in another bowl add the lime juice and the Chile- garlic sauce,olive oil and mix well.

Pour dressing over the corn combination.

Cover and chill until ready to serve.

So easy and very, very good.


  1. Mmmmmmm! I make something similar and we love it. Gosh I didn't even know they had seasoned black beans on the market-I've never seen them at our grocery store-I'd do what you did Linda and use the plain.

    What's great about these salads is the longer they sit the better they taste.

    AND they serve double duty if you want to serve them as a dip with tortilla chips-the ?Scoops" are perfect little cups for holding all those goodies.

    Thanks for sharing this one Linda-it looks delicious!


  2. OMG, this sounds so good. I love bean salad. I agree Carol, would make a great dip for Scoops....I could make a meal out of this. Gonna try this one.