July 11 - Corn and Black Bean Salad

The bad thing about summer holidays would be the tempting servings of hot dogs, funnel cakes, curly fries, ice cream, and more ice cream.

So when it's time to mellow down, this corn and black bean salad takes the guilt away. Serve it on top of fresh greens and any grilled meat.

Corn and Black Bean Salad

Ingredients

5 ears of fresh corn

19 oz can of black beans

1 large Vidalia onion, minced

1 red bell pepper, minced

1 tbsp salt

1 tsp freshly ground pepper

1 tbsp fresh basil, chopped

any fresh greens (lettuce, arugula, spinach)

olive oil

Preparation/Cooking Time (1 hour)

Boil the fresh corn for 30 minutes.

Meanwhile, heat the olive oil in a wok.

Saute the onions for 3 minutes.

Add the beans, salt and pepper and cook for another 3 minutes.

Transfer the beans in a big bowl.

Add the minced red bell pepper.

Add some chopped fresh basil.

Once the corn are cooked, heat the grill and grill the corn for 15 minutes.

Shuck the corn kernels and add it to the bean mixture.

When ready to serve, serve it on top of fresh greens.

Serve it with any grilled meat.