Black Bean & Raw Corn Salad

By admin | June 21, 2011

After graduating from college I took a road trip, following my Grandma, to Buffalo NY where I was to start my first “real job.”  Along the way we stopped to visit my Aunt & Uncle in Ohio.  Somewhere amidst MILES and MILES of corn, we stopped at a roadside farmstand and bought corn for a snack.  Seemed like a strange snack to me, but turns out raw corn, still warm from the sunny field, is sweet, juicy and AMAZING.  Since then I’ve been a fan of raw corn when it’s in season.  This salad benefits from the sweet crisp kernels.  I also keep it light by using tomato juice instead of tomato sauce to make an “in the bowl” vinaigrette.  This makes a large batch so half the amounts unless you’re entertaining.

2 15 oz cans of black beans, rinsed and drained

corn kernels cut from 6 ears of fresh corn (or 2 12 oz bags of frozen corn, thawed)

1/2 cup sodium free tomato juice (actually I used V8)

juice from 3 limes

2 scallions, green and white, sliced

1 jalapeno, seeded and diced

1 bunch cilantro, chopped

1/4-1/2 tsp smoked paprika

1 Tbsp cumin

Cold pressed extra virgin olive oil

salt and black pepper

Combine all of the ingredients in a large bowl, except the olive oil.  Add more tomato juice if the mixture seems to dry.  Season with salt and pepper and drizzle with olive oil prior to serving.

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