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Corn, Tomato, and Black Bean Salad




Source of Recipe


Internet


List of Ingredients




Lime Vinaigrette
3 tablespoons fresh lime juice
2 teaspoons chile powder, preferably pure, unblended Chimayo chile powder, but any kind will do
l/2 teaspoon salt
l/2 cup extra virgin olive oil

4 cups cooked black beans or 2 (15 1/2-ounce) cans black beans, drained and rinsed
2 cups corn kernels, cut from grilled corn or thawed frozen corn kernels (see Note)
2 beefsteak tomatoes, seeded, cut into cubes
4 scallions, white and green parts, chopped
l/3 cup chopped fresh cilantro or basil
4 ounces imported feta cheese, crumbled (about 1 cup)



Recipe



l. To make the vinaigrette, whisk the lime juice, chile powder, and salt in a small bowl. Gradually whisk in the oil.

2. In a large bowl, combine the beans, corn, tomatoes, scallions, and cilantro. Add the dressing and mix well. Cover and refrigerate for at least l hour before serving. Just before serving, sprinkle with the cheese.

Note: Nothing could be easier than grilling corn. Many cooks fret too much over this simple chore by peeling back the leaves, removing the silks, replacing the husk, tying them in place with string, and then soaking in water. Just throw the unhusked corn on a grill over hot coals (use High heat on a gas grill). That's it. Cook the corn, turning occasionally, until the silks are burned black and the husks are charred on all sides, l5 to 20 minutes. That charring adds a nice smoky flavor, too. Cool the corn slightly before removing the husks and silks-- but you may want to protect your hands with a kitchen towel or gloves.