Date: August 11, 2012
9 ears of corn
2 cans black beans, rinsed and drained
2 red peppers, chopped
1 orange pepper, chopped
1 bunch green onions, chopped
Some chopped cilantro (Served on the side due to both of our mother’s distaste for the herb)
Dressing: Juice of 2 limes, some olive oil, some cumin, salt & pepper, whisked together
Directions: Grill ears of corn (pull husks back, remove silks, grill until charred), then cut corn kernels off the cob. Combine all ingredients and serve cold or at room temperature.
Time to table: 20 minutes, plus grilling time
Servings: ~15 people as a side dish
Annie: Like (as in, she ate some, although she did say “I don’t like this salad” but she also sometimes says “I don’t like bread” so we know THAT’S a lie)
Notes: This was inspired by my coworker Sharon’s corn salad that she brought to a work potluck. She is a great cook, so I asked her for a recommendation for a corn salad to go with pork tacos, and she recommended some modifications to that recipe that she uses for more of a Mexican flavor. For being kind of thrown together, and not from an actual recipe, I was impressed with how well it turned out! It paired excellently with the pork tacos.