Recipe by Julian Freed September 26, 2014
Simple to prepare, colorful and flavorful, this salad combines fresh sweet corn, tender black beans, crisp red peppers, hot peppers and zesty cilantro in a flavorful rice vinegar dressing.
4 ears fresh corn kernels 1/2 cup finely chopped red onion
6 tablespoons seasoned rice vinegar
3 tablespoons extra-virgin olive oil
3 tablespoons lime juice
1 teaspoon sea salt
1 teaspoons ground black pepper
2 cups no-salt-added cooked black beans, rinsed and drained
1 red bell pepper, cored, seeded and chopped
1 small jalapeno pepper – not a spicy one! – Chopped small
1 small cherry bomb pepper – chopped small
2/3 cup cilantro leaves, finely chopped
Cholula Sauce to taste
Bring a medium pot of water to a boil. Add corn and cook for 1 minute, then drain well, rinse in cold water and drain again.
Meanwhile, rinse onions in cold water to remove some of their sharp, acidic flavor; drain well and set aside.
In a large bowl, whisk together vinegar, olive oil, lime juice, salt and pepper to make a dressing. Add beans, corn, onion and peppers and toss until just incorporated. Cover and chill for about 2 hours. Add cilantro and toss again before serving. Add Cholula Sauce to taste.
Serve with chips!