Salads
for Life After Mashed Potatoes
Corn Salad
To
corn salads generally, a
judicious addition of a few black beans and/or red peppers is always
helpful for nutrition, at the same time adding variety and
interest.
Corn Salad with Red Peppers and Black Beans
Most corn salads present corn with a few
ingredients and seasonings. The appeal is the corn. This approach has
produced some delicious salads, while not notably healthy as corn itself
has limited nutritional value.
Below is a recipe which has the appeal of a
usual corn salad, plus the healthy contribution of black beans and red
peppers. In this recipe corn is no longer a dominating ingredient, but
remains a contributor for its indispensable crunch and flavor.
Serves 2
Good quality frozen corn, 1 cup
Roasted red pepper, 1, chopped
Plum tomato, 1, 3 ounces, 1/2 cup, chopped
Sweet red onion, 1 tablespoons, slivered, or scallions
Cooked black beans, 1 cup
Dressing:
Extra virgin olive oil, 2 parts
White wine vinegar, 1 part
Cilantro, chopped (optional) to taste
Thaw the frozen corn.
Drain the black beans well. Send liquid to the stock
pot.
Mix corn, red pepper, tomato, onion, and black beans
in a bowl. Refrigerate.
Half an hour before serving, stir in olive oil,
vinegar, and optional cilantro.
Variation
Serve over
lettuce (see layered salads).
For a one-dish meal, make more and add pieces of
chicken.
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