Black Bean & Corn Salad

September 22, 2014

This salad is a crowd-pleaser, and a great dish to serve if you have vegetarians or vegan guests. You can make it any time of year: use fresh corn on the cob when in season, or substitute frozen corn if needed. (If the corn on the cob is young and tender, like it is from the market, you don't even have to cook the corn in advance!)

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This recipe was featured during the September 20, 2014, cooking demonstration and sampling at the market. Students at the F.D. Myers Education Center of the regional WSWHE BOCES and guest chefs from the Saratoga & Glens Falls Chapter of the American Culinary Federation worked to create several dishes featuring market ingredients.

The event was co-organized by the Saratoga Farmers’ Market and BOCES Chef Instructor Maureen Clancy, who is also president of the local ACF chapter. The event coincided with the 30th Anniversary celebration for the market’s neighbor, the Saratoga Springs City Center.

Ingredients

*Ingredients can be purchased at the market

1/3 cup fresh lime juice1/2 cup olive oil

1 clove garlic*, minced

1 teaspoon salt

1/8 teaspoon ground cayenne pepper

2 (15 ounce) cans black beans, rinsed

and drained

1 1/2 cups fresh corn kernels*, sliced off the cob (kernels do not have to be cooked in advance if corn is young and tender, but this recipe also works with leftover corn that has been cooked, or frozen corn)

1 avocado – peeled, pitted and diced

1 red bell pepper*, chopped

2 tomatoes*, chopped

6 green onions*, thinly sliced

1/2 cup chopped fresh cilantro*

Directions

	Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
	In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.