Is anyone else excited to see fresh sweet corn again? When it appeared at the farmers’ market a few weekends ago I nearly climbed over the crowd in front of us to get some. The cobs will begin their annual residency in our fridge for the next several weeks. We’ve got big plans for roasting some on the campfire this weekend. Covered in a healthy dose of butter. This.is.the.life. Period.
I threw this salad together before we left to use up some of the produce left in our fridge. We went to a family reunion a few weeks ago and a similar version appeared in the pot-luck line. I spent the rest of the afternoon casually standing next to the bowl. Waving to a cousin here, chatting with an aunt there, all between shoveling heaping chip-fulls into my mouth. ABSOLUTELY my most attractive moment this year. Not so much.
My version is slightly less tangy than the one I remember. Most likely due to the lack of lime juice. We don’t grow limes Minnesota. And for that I am deeply sorry. This salad is better with one squeezed over it. If you have one around, add it in. If you don’t, munch happily away knowing it’s sweet corn time again!
Corn and Black Bean Salad
2 C. of cooked dried black beans Whole Grain Milling, Welcome, MN
2 C. corn, cut off the cob St. Paul Farmers’ Market
Â¼ C. sliced green onions Homegrown
2 stalks finely sliced celery Homegrown
1 small green pepper Homegrown
2 tomatoes, chopped Homegrown
1 jalapeÃ±o, deseeded Homegrown
1 garlic clove St. Paul Farmers’ Market
For the Dressing
2 Tbsp. maple syrup Sippl’s Sugarbush, Birnamwood WI
1 Tbsp. fresh cilantro, roughly chopped Homegrown
2 Tbsp. sunflower oil Smude’s Sunflower Oil, Pierz, MN
Served with Tortilla Chips Whole Grain Milling, Welcome, MN
1. In a medium serving bowl, gently combine vegetables.
2. In a separate bowl, combine dressing ingredients and mix well. Seasonings can be adjusted to taste, salad should be a bit on the spicy side. Drizzle dressing over vegetables and toss to evenly coat. Chill at least 2 hours to allow flavors to combine.