Fiesta Corn Salad with Cumin Lime Dressing

July 12, 2011 § 5 Comments

I’ve been on a recent kick of eating raw corn. That’s right – uncooked corn. Sounds kind of strange, doesn’t it. I’m an avid corn lover. Anything with corn and I’m game. Mmmmm…I’d like some creamy corn chowder right about now – yummy! Might have to find a vegan version. (Update: check out the vegan corn chowder recipe I came up with.)

So with my love for corn it’s amazing that I’ve never even thought to try it raw. But it’s so easy to cut off the cob and is surprisingly sweet and of course crisp. Now, while I love my corn, I don’t love black beans. But I’m trying to like them more with this vegan challenge. I’ve added them to my veggie bowl at Chipotle and have learned one scoop is good – two scoops, too black beany. I can enjoy a sprinkling of beans throughout my food but not a whole bundle.

I put together this salad recently for lunch and enjoyed it with some whole grain tortilla chips. Smokey cumin, sweet corn, crisp cucumbers, spicy jalapeno – everything in here works so nicely together. You could serve it as a salad or a salsa. If serving with tortilla chips just watch how much salt you add as the chip will add a lot of salt. I’ve also been adding crunched up pita chips in my salads recently which is really good and would be great here.

To make just chop up whatever veggies you’d like to include. I added red bell pepper, cucumber, scallions, and jalapeno. Red onion would work nicely in place of scallions. I didn’t have tomatoes on hand but they’d also be great here. For the vinaigrette mix olive oil, lime juice, cumin, and salt and pepper to taste. Toss and enjoy! As with many salads like this – it’s even better the next day.

Fiesta Corn Salad with Cumin Lime Dressing

Ingredients

  • 4 ears corn
  • 1 cup black beans
  • 1/2 red bell pepper
  • 1/2 cucumber
  • 4 scallions
  • 1 jalapeno
  • 2 tablespoons olive oil
  • 1 lime
  • 1 teaspoon cumin
  • salt
  • pepper
  • tortilla chips or pita chips to serve if desired

Directions

  1. Rinse beans and set aside. Clean and cut corn from cob. Dice veggies.
  2. Whisk olive oil, lime juice, cumin, salt, and pepper. Toss in a bowl with beans, corn, and remaining veggies.

 

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