Friday, July 22, 2016

Side Dish: Black Bean and Corn Salad


When sweet corn is at its best, I prefer not to cook it.  Of course, one could boil the ears for a couple of minutes if desired.  And although roasting the bell pepper adds a subtle, smoky touch, using fresh bell pepper instead would save a bit of preparation time.

1 large red bell pepper
2 medium ears sweet corn, kernels stripped from cob
1 15 oz. can black beans, rinsed well
3 Tbs. shallot (about 1 large), finely minced
3 Tbs. cilantro leaves, finely minced

Dressing:
3 Tbs. fresh lime juice (about 2 limes)
1 Tbs. agave nectar
1/4 tsp. ground cumin
1/4 tsp. salt
1/4 c. salad oil of choice

1. Remove stem end of bell pepper, cut lengthwise and remove seeds and ribs.  Place pepper halves skin side up on a foil covered baking sheet and press as flat as possible.  Place under a broiler for about 10 minutes, until the skins are thoroughly blackened and blistered.  Remove from broiler, fold edges of foil around pepper to make a pouch, and allow to cool.  Remove and discard skins.  Cut pepper flesh into 1/4" dice.

2. Combine bell pepper, corn, beans, shallot and cilantro in a medium bowl.

3. Prepare dressing by combining lime juice, agave nectar, cumin and salt with a whisk. Continuing to whisk, add oil in a thin stream until it emulsifies into the consistency of heavy cream.  (This may not require the full 1/4 c. of oil.)  Taste and adjust seasoning.

4. Pour dressing over salad and serve.

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