June 25, 2007

Corn and Black Bean Salad

3 small ears of sweet corn, shucked
1 can of black beans, drained and rinsed
1 tomato, diced
1/2 a red onion, diced
juice from 2 limes
1-2 tsbp olive oil
1 tsbp white wine vinegar
1 tsp garlic powder
1 tsp cumin
1 tbsp fresh cilantro
salt and pepper
spinach

Place corn cobs in large pot and just barely cover with water. Bring to a boil and cook for 3-4 minutes. Remove corn and let cool completely. Cut kernels from the cob into a bowl. Add beans, tomato, and onions. In separate bowl, stir lime juice, olive oil, vinegar, cilantro, and spices. Pour vinagrette over vegetables, toss, and serve over baby spinach.

Adapted from Kitchen Illiterate

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