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.

Ingredients
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.

Dressing:
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.

7 comments :

R. Sherman said...

Doing a BBQ this weekend and now I have side dish number 1. Thanks for the suggestion.

Cheers.

Sarcastic Bastard said...

This sounds great, and I love EASY. Thank you.

Much love,

SB

Ms. Moon said...

This looks AMAZING! I make something similar but I'm going to try this one.
Love the owl.

Elizabeth said...

That sounds delicious -- and so Texas-like!

Pit said...

Hi Kathleen,
Now that's a yummy-sounding recipe. I'll really need to try it out soon. But what do you think of, for people like my wife who don't really care for cilantro, replacing that with parsley? Do you think that would work?
Best regards from Karnes City,
Pit
P.S.: Btw, I have recently started to render my personal weblog [Pit's Musings and Ramblings from a Big Country] into English. You may want to check this new blog [A German Expat's Life in Texas] out. I have put that URL here in the "identity".

R. Sherman said...

Thanks for visiting my place. BTW, I like Prairie Chickens, too. I just wish the Missouri DOR had updated it's website before I drove six hours to get to the prairies. I don't blame the lure of love in the Spring. I blame bureaucrats in Jefferson City.

Cheers.

SECRET PEPPER PERSON: said...

This is rally interesting.I'm going to have to try it.