Tag: side dish

Corn and Black Bean Salad

Corn and Black Bean Salad in a bowl

When my husband came home from the store over Labor Day weekend, he said Terry, the produce manager at the Village Market, told him this was probably the last weekend for corn. I’m always shocked how quickly corn season passes. I hadn’t even made my Corn and Black Bean Salad yet!

This salad comes together easily. The only ingredient that is cooked is the corn and even that is optional. I either steam it on the stovetop or grill it.

Prepare the Corn

To steam the corn, fill a large saucepan with a couple of inches of cold water and a tablespoon of kosher salt. Bring to a boil, add the corn, and cook for 5 minutes.

To grill the corn, preheat the grill to high. Brush a little olive oil on the corn, set on the hot grill, reduce the heat a bit, and cook for 5 minutes, turning the ears 3 times.

Let the corn cool for 5 or 10 minutes for easier handling and then cut off the kernels with a sharp knife.

Corn and Black Bean Salad prepped ingredients

Finish the Salad

Pop those kernels into a medium serving bowl along with the black beans, tomatoes, cucumber, onion, jalapeno, garlic, cilantro, but be sure to hold back of couple of tablespoons for garnishing the salad, salt, and lime juice. Toss to combine thoroughly.

I like the salad to sit at least an hour to let the flavors meld, so I omit the avocado until just before serving to prevent it from oxidizing. The oxygen in the air reacts with the avocado flesh and turns it brown. Nothing unhealthy about it, just not eye appealing. You can also make the salad the day before without the avocado. Take the salad out of the fridge a good 30 minutes before serving to warm a little.

Corn and Black Bean Salad with avocado

Lots of flavors and textures in the Corn and Black Bean Salad and it goes with everything – burgers, kabobs, chicken, fish, beef, pork, or seafood, and it’s vegan/vegetarian!

Happy Labor Day!

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Corn and Black Bean Salad

This salad comes together easily. The only ingredient that is cooked is the corn and even that is optional. Steam it, grill it, our use it au naturel. It’s colorful, tasty, and the only side dish you need for a meal.

  • Author: Trish Lobenfeld
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes
  • Category: Side Dish

Ingredients

Scale

6 ears corn
1 can (15 ounces) black beans, rinsed and drained
15 cherry tomatoes, quartered
1 Kirby cucumber, diced, or about ¼ cup cucumber, remove seeds if bitter
¼ red onion, small dice
1 jalapeno, small dice
1 clove garlic, minced
1 small bunch cilantro chopped, reserving a couple of tablespoons for garnishing the salad
½ teaspoon kosher salt
2 tablespoons lime juice
1 avocado

Instructions

To steam the corn, fill a large saucepan with a couple of inches of cold water and a tablespoon of kosher salt. Bring to a boil, add the corn, and cook for 5 minutes.

To grill the corn, preheat the grill to high. Brush a little olive oil on the corn, set on the hot grill, reduce the heat a bit, and cook for 5 minutes, turning the ears 3 times.

Let the corn cool for 5 or 10 minutes for easier handling and then cut off the kernels with a sharp knife.

Pop those kernels in a medium serving bowl along with the black beans, tomatoes, cucumber, onion, jalapeno, garlic, cilantro, but be sure to hold back of couple of tablespoons for garnishing the salad, salt, and lime juice. Toss to combine thoroughly.

Notes

I like the salad to sit at least an hour to let the flavors meld, so I omit the avocado until just before serving to prevent it from oxidizing. The oxygen in the air reacts with the avocado flesh and turns it brown. Nothing unhealthy about it, just not eye appealing. You can also make the salad the day before without the avocado. Take the salad out of the fridge a good 30 minutes before serving to warm a little.

Keywords: summer salad, salad, black bean salad, corn salad, black beans, corn, side dish, gluten-free, dairy free, vegan, vegetarian, summer recipe

Black Bean and Barley Salad

Black Bean and Barley Salad

We are doing a series of video releases over the next 100 days or so. Today we’re featuring a Black Bean and Barley Salad.

Cold salads are a welcome addition to the summer table. They are made ahead and served cold or at room temperature. I’m always looking for different ways to use fresh corn. The season is so short and canned or frozen corn is no comparison to the freshly picked cob. So, in addition to eating corn off the cob, I put it in lots of salads. It’s great in mashed avocadoes. Creamed corn, gently simmered in shallots and cream with some fresh tarragon is also another great way to use corn. And, of course, don’t forget corn chowder!

Black Bean and Barley Salad

Try this quick and easy Black Bean and Barley Salad. Make a double portion – leftovers are great!

Watch the Video Here:

 

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Black Bean and Barley Salad

Black Bean and Barley Salad

A quick and easy summer salad – perfect for picnics and barbecues.

  • Author: Trish Lobenfeld
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 10-12 servings 1x
  • Category: Salad

Ingredients

Scale
  • Vinaigrette
    ¼ cup extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 1 teaspoon coarse salt
  • ½ teaspoon freshly ground pepper
  • Salad
    2 ears corn kernels
  • 3 cups cooked barley (1 cup dry pearl barley)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 bell pepper, diced (any color you like)
  • ¾ cup minced red onion
  • 1 jalapeno, minced
  • 2 avocadoes, cut into bite-size cubes

Instructions

  1. Vinaigrette
  2.  Combine the oil, lime juice, garlic, salt and pepper in a covered jar and shake or in a small bowl and whisk.
  3. Salad
  4. Either steam, roast or grill the corn. Let cool a bit and then remove the kernels, scrapping the cob with the knife blade to remove the corn milk, too.
  5. Combine the corn, barley, beans, pepper, onion, jalapeno, avocado and cilantro in a large serving bowl.
  6. Shake or whisk the dressing, pour over the salad and toss.
  7. Serve at room temperature.

Notes

To cook the barley, fill a medium saucepan with 6 cups cold water and 2 teaspoons kosher salt. Bring to a boil and stir in the barley. Once the water returns to a boil, lower the heat to a simmer and cook for 25 minute, or until tender. Drain and cool a little before adding to the salad.

Nutrition

  • Serving Size: 3/4 cup

 

Black Bean Rice and Vegetable Casserole

Back to School Dinner #4

When Claire was preschool age, we frequented a wonderful Mexican restaurant in the neighborhood, El Mirador, with very authentic and delicious Mexican cuisine. Claire, the ever-picky eater, was happy ordering rice with cheese and the refried beans. Since the combination of the rice and beans is a complementary protein mix that offers all amino acids, it was a plus in my mind as she mostly ate cereal and pasta with butter! This recipe for Black Bean Rice and Vegetable Casserole is sure to please her more sophisticated palette today.

This is a simple recipe and it’s filled with fresh vegetables: scallions, tomatoes, zucchini, corn and frying peppers. I chose to use oregano and Spanish smoked paprika  as the primary spices. Include this in your meatless Monday repertoire if you have one, or start a new weekly trend!

A wide skillet (12- by 2 inches) is the perfect size and can go from stovetop to table, saving you an extra dish to wash.

The first thing to do is set up your rice, which can cook while you prep the other ingredients. I use this easy pasta method to cook the rice, a short-grain sweet brown rice.

Heat the oil in the skillet over medium heat and toss in the tomatoes, corn, zucchini, scallions, peppers, salt and pepper, stir to combine, cover and let cook for five minutes.

Back to School Dinner #4

Stir in the garlic, oregano, paprika, coriander and cumin for 30 seconds.

Back to School Dinner #4

Turn on the broiler.

Fold in the beans and rice and cook  until the beans are heated through, about two minutes.

Back to School Dinner #4

Top with cheese and slip under the broiler on a low shelf until melted, about one or two minutes. Garnish with pickled jalapeno peppers.

Back to School Dinner #4

This recipe can be made a day ahead omitting the cheese. Cool the skillet, cover and refrigerate overnight. Preheat the oven to 350 degrees F, cover with the shredded cheese and bake for 30 minutes. Garnish with the pickled jalapenos and serve. Use any leftovers for black bean tacos!

The recipe works well without the cheese for a vegan entreé.
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Black Bean Rice and Vegetable Casserole

Back to School Dinner #4

Black Beans Rice and Vegetables is a vegetarian entreé topped with shredded Monterrey Jack cheese and pickled jalapeños. Omit the cheese for a vegan entreé. Garnish with the pickled jalapenos and serve.

  • Author: Trish Lobenfeld
  • Prep Time: 50 mins
  • Cook Time: 15 mins
  • Total Time: 1 hour 5 mins
  • Yield: 4 to 6 servings 1x

Ingredients

Scale
  • 6 cups cold water
  • 1 teaspoon kosher salt
  • 3/4 cup rice, either brown or white
  • 2 tablespoons olive oil
  • 1 pint cherry tomato halves
  • 3 ears of corn kernels only or 2 cups frozen corn
  • 1 medium zucchini, diced
  • 2 bunches thinly sliced scallions including green tops
  • 3 chopped frying peppers, any color
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 4 minced garlic cloves
  • 1 teaspoon Mexican oregano
  • 1 teaspoon Spanish smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 2 cans (15.5 ounces each) black beans rinsed and drained
  • 8 ounces shredded Monterrey Jack cheese
  • Garnish
  • pickled jalapeno slices, mild or hot

Instructions

  1. Bring the water and salt to a boil. Stir in the rice, return to the a gentle boil and cook according to the suggested timing on the package .
  2. Heat the oil in the skillet over medium heat and toss in the tomatoes, corn, zucchini, scallions, peppers, salt and pepper, stir to combine, cover and let cook for five minutes.
  3. Stir in the garlic, oregano, paprika, coriander and cumin for 30 seconds.
  4. Turn on the broiler.
  5. Fold in the beans and rice and cook until the beans are heated through, about two minutes. Top with cheese and slip under the broiler on a low shelf until melted, about one or two minutes.
  6. Garnish with pickled jalapeno peppers.

Notes

Use any leftovers for black bean tacos!