Smoked Corn and Black Bean Salad
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To determine once and for all the best way to cook corn, the author got down to the basics. Corn and fire, put to the test. Here, Smoked Corn and Black Bean Salad. The Washington Post/Scott Suchman
3 or 4 ears smoked corn (see accompanying recipe)
⅓ cup diced sweet onion
½ cup seeded, diced green bell pepper
½ cup seeded, diced red bell pepper
1 teaspoon minced, seeded and stemmed serrano pepper
½ teaspoon minced garlic
16 ounces cooked or canned, no-salt-added black beans (if using canned, drain, rinse and dry on paper towels)
2 tablespoons coarsely chopped cilantro leaves
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon kosher salt, or more as needed
Fresh ground black pepper to taste
Scrape enough kernels from the ears to yield 3 cups. Transfer to a large bowl; discard the cobs. Add the onion, bell and serrano peppers, garlic, black beans, cilantro, oil, lime juice, salt and pepper to taste; toss gently to incorporate.
Cover and refrigerate for at least 1 hour (and up to 5 days). Taste, and adjust the seasoning as needed; serve chilled or at room temperature.
Makes a generous 6 cups for 6 to 8 servings
Nutrition | Per serving (based on 8 servings): 160 calories, 7 g protein, 26 g carbohydrates, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 150 mg sodium, 7 g dietary fiber, 4 g sugar
