This recipe is my own creation, although it's simple enough I wouldn't be surprised if something very similar already existed. My inspiration for this dish came from a small side salad I had a few years ago, I think on a flight. It was just corn and a little diced capsicum with a balsamic dressing. It was quite easy to reproduce, and while it was fine for a side dish, I wanted to create something a little more substantial I could use for a light meal or snack.
I tend to be hit or miss with dressings, but this one turned out fairly well for a first attempt. I was originally thinking of trying something close to salsa - chopped tomatoes, coriander, lime juice, etc. - but when I found the sun-dried tomato pesto in the supermarket, it seemed like a simpler solution to give a little tomato taste to the dressing.
Corn and Black Bean Salad
If you can't get long beans, regular fresh green beans will probably do just as well. I used dried black beans, although canned will also do.
|Red Bell Pepper||1 Whole||Chopped|
|Sweet Corn||1 can||Drained|
|Black Beans||1 cup (dry)||About 2 c Cooked|
|Long Beans||1 cup||Cut in short pieces|
|Chinese Mustard Powder||1 t|
|Ground Pepper||1 t|
|Ground Cumin||1 t|
|Sun-dried Tomato Pesto||2 T|
|Vinegar td>||50 ml / ¼ c|
|Vegetable or Olive Oil||50 ml / ¼ c|
- Make the dressing first. I prefer to add the vinegar to the spices and let it soak for a while, then add the oil just before using.
- Mix all the vegetable together, then pour the dressing over and mix it in.
- Like many cold bean salads, this one improves after a day or so in the refrigerator.