Corn and Black Bean Salad

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
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.

Ingredients

Red Bell Pepper1 WholeChopped
Sweet Corn1 canDrained
Black Beans1 cup (dry)About 2 c Cooked
Long Beans1 cupCut in short pieces

Dressing

Sugar2 t
Chinese Mustard Powder1 t
Ground Pepper1 t
Ground Cumin1 t
Sun-dried Tomato Pesto2 T
Vinegar td>50 ml / ¼ c
Vegetable or Olive Oil50 ml / ¼ c

Preparation Method

  • 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.
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