Recipe: Corn Bean Salad

Are you looking for a colorful summer side dish that’s great to bring to a gathering or pair with your favorite meal for dinner? This corn and bean salad (adapted from this Wegmans recipe) may be right up your alley. It’s extremely colorful, a good source of fiber for a ½ cup serving, as well as cold and refreshing for enjoying over the warmer months!

Ingredients:

• 1 cup frozen sweet corn or about 1 cob of fresh corn

• 1/4 cup white sugar

• 1/4 cup apple cider vinegar

• 3/8 cup avocado oil

• 1 whole red sweet pepper, cored, seeded, 1/4-inch dice

• 1 cup celery, trimmed, 1/4-inch diced

• 3/4 cup sweet onion, peeled, 1/4-inch diced

• 1-2 whole jalapeno peppers, cored, seeded, minced (leave out if you don’t like things spicy. Consider wearing disposable gloves as well to protect your skin!).

• 15.5 oz canned black beans, drained, rinsed

• 15.5 oz canned black eyed peas, drained, rinsed

• salt, to taste

Directions:

1. Cook corn per package directions if using frozen or fresh cobs. Cool; set side.

2. Combine sugar and vinegar in a large microwave-safe bowl. Heat in the microwave for about 1 minute until sugar is dissolved; stir together.

3. Add corn and oil; stir to combine. Add peppers, celery, onion, jalapenos, black beans, and black eyed peas; toss to combine. Season with salt to taste.

As mentioned above, this is a great recipe to make for when you need a dish to pass or to have prepared at home to complement the rest of a meal such as grilling up your favorite protein (burger, fish, chicken, veggie burger, etc) or it’s also a great topping for dishes such as fish tacos, rice bowls, quesadillas and more. Get creative with how you enjoy this dish - hope you enjoy it!