4 ears of corn (or 2 cups of corn kernels)
1/4 lb Fiddler’s Green Farm Organic Black Beans1 small bell pepper, seeded and chopped
1 cup chopped red onion
Dressing:1 lime, juiced1 1/2 tsp ground cumin3/4 tsp chili powder or hot sauce2 tbsp vegetable or olive oil
Salt and pepper
Soak and cook the black beans according to directions. In a bowl, whisk together the lime, cumin, chili powder, oil, salt, and pepper.
Cut kernels from corn. Combine corn kernels, black beans, bell pepper, and red onion in a large bowl and toss with dressing. Salad may be made one day in advance. Serve slightly chilled with a bag of Late July Organic Tortilla Chips.
Adapted from The Food Network
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This recipe was most recently featured in
Boston Organics Newsletter No. 33 of 2014.