With Memorial Day and summer picnic season right around the corner, I’m always looking for tasty and refreshing side dishes that are easy to transport and hold up well on a buffet table, even on a warm afternoon. This is a nice departure from mayonnaise-laden potato and pasta salads that are high in fat and relatively predictable.
I used to make this salad at least once a week during my accountant-in-Los Angeles days when time was scarce and I needed something healthy to accompany my freezer-full of Trader Joe’s tamales. The latest update is jicama, which adds a lovely crunch (and I have jicama overflow leftover from my chicken burgers.)
Grilled fresh corn would be a nice treat for this salad and adds a sweet smokiness, but canned corn is a fabulous shortcut, making this dish an extremely quick fix that is delicious with burgers, hot dogs, barbecue, or whatever is on your picnic menu.
Corn and Black Bean Salad
- 1 tbsp olive oil (or cooking spray)
- 1 small onion, diced (red or yellow)
- 1 red bell pepper, diced
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 cup diced jicama
- ¼ cup cilantro, minced
- ½ tsp cumin
- ½ tsp cayenne pepper
- lime juice, to taste
- salt and pepper, to taste
In a medium sauté pan, heat olive oil over high heat (or use cooking spray) and sauté onion and bell pepper until onions are slightly browned and peppers are soft. Transfer to a large mixing bowl and add beans, corn, jicama, and cilantro. Toss with cumin and cayenne pepper. Add lime juice to taste and season with salt and pepper. Serve immediately at room temperature or chill until ready to serve.
One Comment
yum brig! i’m definitely gonna make this next time we have a cookout!