Black Bean and Corn Salad
Instantly elevate a classic picnic staple with a cumin-spiked dressing.
“This vegetarian recipe is high in protein and fiber thanks to black beans,” says San Francisco-based chef Lynda Marren. Pro tip: acidity from citrus is a great way to balance heat in DIY condiments.
For the salad:
- 1 teaspoon olive oil
- 1 ear fresh corn
- 1 14-ounce can black beans, rinsed and drained
- ½ red pepper, thinly sliced
- ¼ small red onion, thinly sliced
- ¼ cup cherry tomatoes, halved
- ¼ cup cilantro, chopped
- 1 six-minute egg (optional)
For the dressing:
- 1 teaspoon cumin seeds
- ¼ teaspoon ground coriander
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- 1 lime, juiced and zested
- ⅛ teaspoon red pepper flakes
- ¼ teaspoon salt
In a small bowl, whisk all ingredients for the dressing until combined; set aside.
Cut kernels off fresh corn cob. Warm olive oil in a pan over medium heat and sauté corn until toasted, about three to four minutes then remove from heat.
In a large bowl, add beans, corn, pepper, and onion and toss together, then add dressing and gently mix. Place in an airtight container and store in the fridge next to a separate container with the tomatoes and cilantro.
Add cherry tomatoes and chopped cilantro to salad and toss gently. Serve with six-minute egg if desired.
Photography and styling by Julia Gartland