Infused Recipes: Sweet Canna Corn & Black Bean Salad


Lent is here this month, and so is Saint Patrick’s Day, The Ides of March, Purim, Ash Wednesday and more. There were actually too many holidays going on for us to settle on a single cohesive theme, but after considering a myriad of ideas, our menu wound up an amalgam of all the best dishes we discussed – and we discovered they go together really well. You’ll think so too, so enjoy the meal!

Sweet Canna Corn & Black Bean Salad

2 cups fresh or frozen and thawed corn kernels
1/2 medium red onion, finely chopped
2 tablespoons seasoned rice vinegar
1 tablespoon Canna olive oil
1 tablespoon lime juice
1/4 teaspoon fine sea salt
1/2 teaspoon ground black pepper
4 cups no-salt-added cooked black beans, rinsed and drained
1 red bell pepper, cored, seeded and chopped
1/3 cup cilantro leaves, finely chopped

Bring a medium pot of water to a boil. Add corn and cook for 1 minute, then drain well, rinse in cold water and drain again. (If using frozen corn, skip this step.) Meanwhile, rinse onions in cold water to remove some of their sharp, acidic flavor; drain well and set aside.

In a large bowl, whisk together vinegar, Canna olive oil, lime juice, salt and pepper to make a dressing. Add beans, corn, onion and bell pepper and toss until just incorporated. Cover and chill for about 2 hours. Add cilantro and toss again before serving.

Staff writer: Jamie Lee McCormick

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