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Corn & Black Bean Salad

Source of Recipe


Good Housekeeping, June 2002






List of Ingredients



• 12 medium ears corn, husks and silk removed
  
• 1 cup loosely packed fresh cilantro leaves, chopped
  
• 1/2 cup cider vinegar
  
• 1/4 cup olive oil
  
• 1-1/2 tsp salt
  
• 1/4 tsp ground black pepper
  
• 3 cans black beans (15- to 19-oz. each), drained and rinsed
  
• 3 jalapeno chiles, seeded and minced
  
• 1/3 cup chopped red onion
  






Instructions



1. In a 12-quart saucepot, heat 6 quarts water to boiling over high heat. Add corn and cook, covered, for 5 minutes; drain. When corn is cool enough to handle, cut kernels from cobs with a sharp knife.
   
   
2. Meanwhile, in a large bowl, whisk cilantro, vinegar, oil, salt and pepper until mixed. Add corn, beans, jalapenos and onion; toss until well coated.
   
   Serve salad at room temperature, or cover and refrigerate up to 1 day ahead.
   
   Makes 12 cups (16 accompaniment servings).