This is a Go-To southwestern salad, great to augment vegetarian and/or southwestern dishes and bring them to their full flavor potential. Made up in minutes, this dish has protein (beans + corn) - a great partner of any vegetarian menu - and a big kick-act flavor.
Let's face it - sometimes, some vegetarian dishes need a flavor-hook help to pass the omnivore acceptance checkpoint. You got it. No more excuses - kick it up with this tasty dish.
PS I'm sure Thug Kitchen would have a different way of putting all this :-)) Love - 'em!
1 can black beans1-1/2 cup frozen corn kernels
2 Tbsp finely diced purple onion
Palmful cilantro leaves, chopped
Dressing:
1 tsp Dijon mustard
2 Tbsp seasoned rice vinegar
dash salt and pepper
1/3 cup olive oil
1/2 tsp ground cumin
1/4 tsp red pepper flakes
1 clove garlic, minced through a press
Pour the beans into a colander and top with the frozen corn kernels. Rinse with cool water, allowing the kernels to just thaw. Allow the corn and beans to drain well.
Meanwhile whisk together the dressing in a medium mixing bowl. Tip in the beans and corn and then the onion and cilantro. Mix well. Allow the mixture to sit in the refrigerator a good hour or so, to allow the flavors to meld I to the beans.
Serves 6 as a side dish.
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