Thursday, April 28, 2011

Black Bean & Corn Confetti Salad

 Denny and I went to a gardeners' pot-luck picnic a few weeks ago.  Most picnics here involve BBQ, the national dish of Texas. My contribution was this salad, because beans and corn are  natural sides for BBQ.  Plus it's tangy, crunchy and colorful.  And yes, prep is easy and fast. A side benefit is that it doesn't go bad sitting out on the table if the pre-dinner announcements go on and on, as sometimes happens when folks get to talk in front of a captive group.

Our picnic was nice.  Beautiful gardens, good weather, nice people.

And toward the end of the afternoon, in true Hill Country fashion, an unexpected guest. 

Barn owl, stopping by to check things out.----->

Prepare the confetti salad a few hours ahead of time to let the flavors penetrate. Refrigerate until ready to serve. Serves about 16 as a side dish.

3 cans no-salt black beans, rinsed
4 cups frozen corn, thawed, microwaved 2 minutes & drained
1 large red bell pepper, finely chopped
1/2 large red onion, finely chopped
1 bunch cilantro, washed & chopped

Put all ingredients together in a large bowl.

1 tsp kosher salt 
1 tsp coarse brown mustard
2 minced jalapenos (with seeds)
4 small-med cloves garlic, minced
1/3 cup cider vinegar
enough olive oil to stick it together without becoming thick (I know, that's not an exact measurement, but I have faith in you.)

In a small bowl, whisk the dressing until well combined.  Adjust salt to your liking.  The dressing should taste tangy and garlicky with a pepper bite.  You need intensity to balance the sweetness and starch in the beans and corn.  

Sprinkle over the salad and toss well.

Enjoy, and hope for the unexpected.
 Copyright 2009-2011 Kathleen Scott, for Hill Country Mysteries. Unauthorized reproduction is prohibited.
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