Corn and Black Bean Salad
This recipe provides 4 servings.
Ingredients:
1) 1
tablespoon canola oil
2) 5
ears of corn, husked and kernels cut from the cobs
3) ½
teaspoon sea salt
4) 1
cup canned black beans, drained and rinsed
5) ¾
cup diced tomato
6) 2
tablespoons sliced scallions
7) ¼
cup chopped fresh cilantro
8) ¼
cup fresh lime juice (from 2 limes)
9) Pinch
of cayenne pepper
10) ½
cup grapeseed oil
Instructions:
1) Heat
the canola oil in a large sauté’ pan over medium-low heat. Add the corn kernels
and sea salt.
2) Cook
over low heat, stirring frequently, until corn is bright yellow, tender, and
warmed through, approximately 5 minutes.
3) Transfer
the corn to a large bowl and add the rest of the ingredients; mix well to
combine.
4) Allow
the salad to sit at room temperature for 1 hour before serving.
Recipe
Tip:
If you can’t find fresh corn or it’s just not in season in your area, use high
quality frozen corn kernels. Make sure the corn does not have any added
ingredients, and thaw it before cooking.
Enjoy!
