I got up this morning, knowing that it was gonna be another humid scorcher. I gave myself thumbs up to making an easy dinner so I’d be out of the kitchen and free to goof off around the house as much as possible. Out came the can opener, knife, cutting board and a few ingredients, and in 10 minutes I was checking my Facebook while eating a bowl of granola, yogurt and peaches. Dinner was in the fridge, ready for the hungry hoard to descend upon it later, and I was ready for a day of puttering. This recipe is a great picnic or potluck dish, and gets even better as it sits. Be sure to use fresh basil. Substitute fresh cilantro and add shrimp for a different taste..
Black Bean, Corn and Red Onion Salad serves 8-12
4 cups cooked black beans, rinsed and drained
2 cups cooked corn, rinsed and drained (fresh or canned)
1 red onion, finely chopped
3 large tomatoes, diced or 2 cups whole cherry tomatoes
1 cup basil leaves, rinsed and coarsely chopped
salt and pepper, to taste
¼ fresh or pickled jalapeno, finely minced
½ cup olive or canola oil
¼ – ½ cup balsamic or rice vinegar
Gently stir all ingredients in a serving bowl. Chill or serve at room temperature.