Corn and Black Bean Salad- July 25, 2008

Corn is one of the summer’s favorite vegetables. Everyone has their favorite: white, yellow or bi-color. When it is young and fresh it all tastes great and right now it is in season here in Connecticut.

This refreshing salad is a great way to enjoy it with grilled meats, or over mixed greens or even in a wrap.

Corn and Black Bean Salad

2 parts corn kernels (steamed)

1 part rinsed canned black beans (rinsed)

Onion—1/2” chop

Celery– 1/2” chop

Carrot– 1/2” chop

Red bell pepper– 1/2 “ chop

Garlic powder

Cumin

Salt

Pepper

Olive oil

Toss all ingredients together in a bowl. Mix well. Refrigerate until ready to serve. Best if prepared a couple of hours before serving so flavors can blend. Serve close to or at room temperature. Enjoy