Saturday, May 24, 2014

Black Bean Corn Salad

First, let me thank all of those in the Military who made many sacrifices in order to ensure our country's freedom.  Your acts of bravery and heroism and your willingness to put yourselves in harm's way to protect us can never be repaid.  Thank you for all you have done and continue to do for your country............

This weekend is likely to be one involving BBQ's and picnics and grilling outdoors.  So, we want easy dishes that can be prepared ahead.  Sometimes salads wilt if they're left out too long, slaws with mayonnaise dressings don't do well in the heat.....but this hearty salad can take the heat and still look good and taste good.


Black Bean Corn Salad

1 (15 oz) can black beans, drained and rinsed

2 cups frozen whole kernel corn, thawed

1/3 cup sliced green onions

1/2 cup diced red bell peppers
¼ teaspoon ground cumin

Salt and pepper to taste

2 tablespoons Joe and Son’s Persian Lime Olive Oil

2 Tablespoons Joe and Son’s Grapefruit Balsamic Vinegar


Combine the first 4 ingredients in a large bowl and refrigerate for about an hour.

Before serving, add the cumin and salt and pepper and toss to evenly distribute the dry seasonings.

Meanwhile, whisk the Lime Olive Oil and the Grapefruit Vinegar together to create an emulsion.

Pour over the corn salad and serve chilled.


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