I like to make a big batch of something on Sundays that I can have for lunch throughout the week. With the cold weather, I’ve been making a lot of soup. Yesterday, however, I was inspired by a pretty red bell pepper at Trader Joe’s. I decided that, instead of having soup in my lunch bag this week, I was in the mood for a salad that I haven’t made in quite some time.
The recipe for this Black Bean and Corn Salad is in the Cooking Light Annual Recipes 2001 cookbook, but I can’t seem to find it on-line. Since I can’t provide a link, I have copied the recipe below:
Cooking Light Black Bean and Corn Salad
from Cooking Light Annual Recipes 2001, p. 321
1/4 cup balsamic vinegar
1/4 cup cider vinegar
2 Tbsp brown sugar
1 1/2 tsp fresh lime juice
1/2 tsp ground cumin
1/4 tsp salt
1 garlic clove, minced
1 cup fresh or frozen whole-kernel corn, thawed
1 cup chopped red bell pepper
3/4 cup chopped onion
1/3 cup minced fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
Bring first 7 ingredients to a boil in a small saucepan. Reduce heat, and simmer 2 minutes or until sugar dissolves. Combine vinegar mixture, corn, and remaining ingredients in a large bowl; cover and chill. Yield: 8 servings (serving size: 1/2 cup).
Unofficial Points info: I put all of the ingredients into the recipe builder and it gave me the following results: 8 servings are 1 point each, 6 servings are 1 point each, 4 servings are 2 points each. I’m probably going to divide mine into 6 servings for a point each.
I’ve heard it said many times that we should try to eat the rainbow, and this salad is definitely a colorful dish! I’ve lost count of the number of times I’ve made this recipe, and that is a pretty good sign that, for me at least, it is a keeper. I’ve made it to take to potlucks and picnics since it is free of mayo and other ingredients that might become questionable in warmer weather. I like to take some for lunch with a chunk of cheddar cheese and some light tostitos or whole grain crackers. It is also great for dinner with grilled chicken, pork tenderloin or flanksteak. It is incredibly quick to make, with only a bit of chopping and a short simmer time on the stove, and I think the whole thing took me less than 15 minutes from start to finish. I should also tell you that I always use frozen corn, and find that it works quite well. I just put a cup of the frozen corn in a small colander and rinse it off under some cold water. Even if the corn isn’t completely thawed when it gets mixed in, it will continue to thaw out while the salad is chilling in the fridge.
I’m never really happy about the prospect of returning to work after the weekend, but knowing that I have something colorful and tasty waiting to go into my lunch bag on Monday helps a little. I hope you have a great week!