black bean and corn salad katherines corner
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Black Bean and Corn Salad

ByReverend Katherine

Black Bean and Corn Salad

It is a three day weekend in the US,  no work on Labor day (Monday) for most. This will be a weekend filled with picnics and barbecues as so many try to hang onto the last bit of summer.Temperatures are still quite hot here, with the occasional thunder shower ( picture me pointing at a weather map with stick and sounding very meteorological ). We are still picking veggies from our garden and at the moment there are few signs that summer is on the way out.

Even if it rains this weekend we still plan to barbecue some ribs ( you can find my dry rub recipe HERE).

Labor day weekend traditionally has us ( hubby, Izzy and I)  going on a little road trip to buy some ambrosia corn on the cob. You can find our previous trip HERE . We buy it from a local farmers market. We eat until our bellies are full then we freeze the rest to enjoy during the winter months.You can find my grilled corn recipe HERE.

I thought it might put you all in a barbecue and picnic mood by sharing a yummy labor day weekend worthy side dish. Black bean and Corn salad.

black bean and corn salad katherines corner

this is a migraine safe recipe. If you are not on a migraine safe diet please see Katies Tid Bits below

What You Need
1 (15 oz.) Can black beans (drained)
2 Cups fresh or frozen corn kernels
1 Cup tomato (chopped) (about one large tomato)
1/2 Cup green onions (chopped)
1/4 Cup parsley or cilantro ( chopped)
1 tsp chipotle chili powder
1 tsp red chili flakes ( optional)
2 Tbsp. canola oil
Salt and pepper (to taste)
Colander
Large bowl
Before You Start- Rinse the beans in a colander under cold running water and set aside to drain.
Lets make it! In a bowl combine all of the ingredients and mix well. If you are using fresh corn cover the bowl and place it in the refrigerator for about 25 minutes for all of the flavors to combine. If you are using frozen corn, let it rest on the counter for about 20 minutes while the corn thaws. Stir once or twice to mix well then serve with your favorite tortilla chips.
Serves 4
*Katies Tid Bits- if you are not on a migraine safe diet substitute white onion for the green onion.

 

Do you make black bean and corn salad?  What foods do you enjoy for barbecues and picnics?

 

I wish you all a beautiful weekend .

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14 Comments

  1. Hello Katherine! I just love coming by to see you. In fact I featured your Black Bean and Corn Salad on my fb page and encouraged my readers to come by your very cozy site. Thank you for linking up at Wonderful Wed. Blog Hop and hope you come by next week. Carrie, A Mother’s Shadow

    Reply

  4. This is a simple bean salad that takes advantage of fresh vegetables we will have to try it. A potato salad that I make has w medium parboiled potatoes cooled slightly then half a cup of vinegar mixed in with them then add a little parsley or your favorite herb you just have a green salad and now we will have your black bean salad as well this long weekend. Drive safe everybody

    Reply

  6. I wish we were bbq’ing this weekend,but hubby’s gone most of it so we’ll get a movie or something. Still gotta love a long weekend! This recipe does look perfect for tortillas. 🙂

    Reply

  8. This is an absolute favorite both as a salad and as a dip with tortilla chips. With corn being especially good right now it is really yummy.

    Reply

  10. Thanks so much for posting this recipe! I have been trying to think of something that will work for a variety of dietary choices and this is perfect! Have a wonderful weekend. 🙂

    Reply

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