Fare With A Flair: Corn and black bean salad delicious and economical

I love this time of year with local produce at its peak. Corn in particular is one of my favourite things to enjoy.

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I love this time of year with local produce at its peak. Corn in particular is one of my favourite things to enjoy.

When I was young, I would be given a $5 bill and wander down to a farm stand at the end of our street. I would buy at least a dozen corn, a basket of field tomatoes and some cucumbers. And yes, there was change.

Our meals in summer often consisted of just that. Corn boiled for only two to three minutes and then slathered in butter. Tomatoes were sliced on a platter and sprinkled with a bit of salt. The cucumbers were sliced and bathed in a vinegar and oil dressing with some freshly chopped sweet onion. It was a fabulous meal and all plant based.

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Coming from a family of avid corn eaters, I still tend to cook a bit too much and will be left with two to three leftover cobs the next day.

That’s when I’ll grab a can of black beans from my cupboard and make a salad. Canned black beans are such a great pantry staple.

With a few other ingredients, this salad can be a delicious and economical side dish, or with the addition of some leftover slices of grilled chicken, it can be a main course.

(Serves 4-6)

1-19 oz. can of black beans, drained and rinsed well

2 cups (500 ml) of corn (from two ears of leftover cooked corn)

3 green onions finely sliced

2 cups (500 ml) halved grape or cherry tomatoes

1/3 cup (75 ml) chopped cilantro (optional)

1 avocado, peeled, pitted and sliced

Dressing:

1/4 cup (50 ml) vegetable oil

Juice and zest of 1 large lime

1 Tbsp. (15 ml) cider vinegar

1 tsp. (5 ml) ground cumin

Salt and pepper

Directions:

1. In a medium bowl, combine black beans, corn, onions and cilantro.

2. Make the dressing by combining vegetable oil, lime zest, lime juice, cider vinegar and cumin. Season with salt and pepper to taste.

3. Pour the dressing over the salad and stir gently.

4. Season with additional salt and pepper to taste.

5. Transfer to a bowl and garnish with avocado slices. Serve.

Notes:

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