The salad that I share with you today is one that is welcome year round but pairs perfectly with grilling days and potlucks.
Corn and Black Bean Salad
recipe source Cake Batter and Bowl
1 tablespoon olive oil
1 red onion, chopped
Kernels from 4 ears of corn
2 garlic cloves, minced
1 15-ounce can black beans, rinsed and drained
1 cup chopped roasted red peppers
Juice of 1 lime
1 teaspoon ground cumin
1 teaspoon salt
Heat olive oil over medium heat in a large nonstick skillet. Add red onion to the pan and sauté for 5 minutes; add corn kernels and sauté an additional 2 to 3 minutes, or until veggies are tender. Stir in garlic and sauté one more minute. Place veggies in a large bowl and stir in black beans and roasted red peppers. Place lime juice, cumin, and salt in a small bowl and mix; pour over salad and stir well. Makes 6 servings.