Corn and Black Bean Summer Salad
 
I love the flavor of roasted corn in my salad so I typically either grill or roast an extra 2 corn on the cobs when we are grilling out and freeze the kernels until I need to use them in a salad. I just heat them up on the stove. You may also use frozen kernels from a bag and just cook according to the package directions.
Ingredients
  • 2 cups roasted corn kernels off the cob or 2 cups of frozen corn kernels, cooked
  • 2 cans of black beans, rinsed and drained and cooked
  • 1 red onion, finely chopped
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon of apple cider vinegar
  • 1 tsp jalapeno juice (or more if you like it hot:))
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon of orange zest
  • ½ tsp each of kosher salt and freshly cracked black pepper
  • ⅓ cup basil leaves, finely chopped
  • dash of hot sauce- optional
Instructions
  1. In a large bowl, whisk together both vinegars, olive oil, lime juice,orange zest, jalapeno juice,hot sauce and salt and pepper. Add beans, corn, onion and basil and toss until just incorporated. Cover and chill for about 2 hours.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2012/07/02/corn-and-black-bean-summer-salad/