I found this super-easy, delicious salad in a 1993 edition of the Sunset All-Time Favorite Recipes cookbook. I'm originally from Northern California. Sunset Magazine was akin to Better Homes and Gardens for us Westerners, and my mom was a yearly subscriber. Her famous (to us) tamale pie recipe came straight from Sunset.
Fast forward 30 years: not only has this black bean and corn salad stood the test of time, it fits right into today's healthy eating guidelines. It's low in fat and calories (not to mention only 2 WW Points per serving!), it's loaded with fresh ingredients coupled with the convenience of canned black beans and it's bursting with flavor. Bottom line, it's the perfect summer side dish for anything you put on the grill.
Serve this salad ice cold on our upcoming Kansas dog-day afternoons with a splash of lime juice for added refreshment. But wherever you are, bear in mind that it's summer. No strict etiquette rules here. If you want, scoop it into lettuce leaves and eat with your hands!
2 (15-oz.) cans black beans, rinsed and drained
1 1/2 cups fresh or frozen corn (10-oz. package) thawed
1 large red bell pepper, seeded and diced
1 jalapeño pepper, seeded and minced
1/2 cup chopped cilantro
1/4 cup lime juice
2 Tbsp. olive oil
Salt and pepper to taste
In a large bowl, mix together beans, corn, bell pepper, jalapeño, cilantro, lime juice and olive oil. Season to taste with salt and pepper. Cover and refrigerate for 1 hour or until next day.