Summer means grilling, and if the cooking is being done outside, it’s time to whip up some easy sides that are packed with veggies and don’t require turning on the oven. I love making dishes that use a bunch of fresh ingredients, but sometimes if I’m using a piece of an onion or half a bunch of cilantro, as much as I plan to make something with the other half, a few days later I wind up throwing a wilted bunch of cilantro in the trash. Making this Corn and Black Bean Salad on a night when I also make Guacamole for an appetizer, uses several of the same ingredients, so less waste and the flavors complement each other nicely. Besides, everyone loves to snack on Guacamole while waiting for dinner!
16 oz. bag frozen corn, thawed and drained
1 can black beans, drained and rinsed
1 red bell pepper, diced
1 jalapeno pepper, seeds and ribs removed, diced
2 tbsp. red onion, minced
2 tbsp. cilantro leaves, stems removed and chopped
For the dressing:
1/3 cup apple cider vinegar
Juice of ½ lime
3 tbsp. sugar
2 tbsp. canola oil
¼ tsp. cumin
Salt and pepper
In a medium bowl, mix together corn, black beans, diced bell pepper, diced jalapeno, minced red onion and chopped cilantro. In a separate bowl, whisk together apple cider vinegar, lime juice and sugar until sugar is dissolved. Stir in canola oil, cumin, salt and pepper and pour dressing over vegetable mixture. Stir and refrigerate for one hour before serving to let flavors fully incorporate.
Note: this makes a great summer side, but I’ve also been known to make this as an appetizer and scoop it up with some chips!