corn, black bean, and red pepper salad with lime-cilantro vinaigrette.

I’m a big believer in make-ahead meals.

I totally agree with that guy Chris Kimball (you know, that editor with the glasses at Cook’s Illustrated?) that the best meals served with effortless grace come from good planning and foresight combined with a solid culinary knowledge.

Thankfully this recipe doesn’t require too much culinary knowledge.

Just a little bit o’ slicing and dicing.

Seriously, this salad tastes like candy it is so yummy.

The recipe is adapted from one of my favorite food blogs Once Upon a Chef.

I’ve tried three of her recipes now and this girl has yet to let me down.

Serve it as a side dish with beef or chicken or as a special topping for tacos.

The original recipe calls for diced avocados to be added right before serving, but I left them out because I was also serving my guacamole.

Just be wary of the fact that if you do add avocados, they will likely get brown and mushy by the time you’re eating leftovers.

Corn, Black Bean, and Red Pepper Salad with Lime-Cilantro Vinaigrette
Adapted from Once Upon a Chef and Hell If I Gnaw
Serves 6 as a small side dish

Printer-friendly version

  • 4 ears fresh corn cobs, cooked, cooled, and kernels removed
  • 1 15-ounce can organic black beans, drained and rinsed
  • 2 red bell peppers, diced
  • 6 cloves garlic, minced
  • 1 medium shallot, minced
  • 4 tablespoons extra-virgin olive oil
  • 2 teaspoons lime zest (easier when you zest limes before juicing them)
  • 6 tablespoons fresh lime juice (about 2 limes)
  • ¼ cup chopped cilantro
  • 1 teaspoon salt
  • 1 ½ tablespoons sugar
  • 1/8 – ¼ teaspoon cayenne pepper (start with 1/8 tsp. and adjust spiciness to taste, or omit altogether if serving small children)
  • Optional: 1-2 avocados, diced

Boil a pot of water and cook corn cobs for about 4 minutes. Remove, let cool for a bit, and slice off kernels with a sharp knife.

Combine all ingredients (but the avocados) in a large bowl and mix well. Season to taste.

Cover and chill for a few hours or overnight.

(Optional: Right before serving, add avocados and mix gently, being careful not to mash avocados.)

Serve alone as a side dish or as a topping for tacos.

Leftovers can be used on a bed of romaine lettuce as a salad, mixed in with scrambled eggs, or as a topping for nachos.

peaches and cake

One response to “corn, black bean, and red pepper salad with lime-cilantro vinaigrette.

  1. That looks really good! Your photography is as delicious looking as your cooking.


Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Enter your email address below to follow this blog and receive instant notifications of new posts by email.


%d bloggers like this: