Black Bean and Corn Salad - with an Asian Twist

We were invited over to some friends’ home for dinner the other night, and as a true southerner, I rarely show up to a meal without bringing something. The hostess suggested I bring bread, so I decided to take some buttermilk biscuits. I wanted to make something else, too, but I didn’t want to go to the supermarket. If you’ve read many of my cooking hubs or visited my Best American Food website, you know I’m big on making do with ingredients I have on hand. Such was the case this past Sunday when I was searching for something to take to the Jones’. She was having smoked sausage, carrots, green beans, and potatoes, with cheesecake and berries for dessert. I thought a cold salad would be in order, but I didn’t have any salad greens. I didn’t have any cabbage for coleslaw, either.

In the freezer, I found a package of whole kernel corn, so I decided to make a corn salad. I’ve always liked corn salad, and I had a variety of corn salad recipes I’d used in the past. Unfortunately, the bag of corn wasn’t going to provide enough corn salad for four adults. I like hot black beans and corn, so I decided the black beans would work in a cold salad, too. I also had some fresh bell peppers and tomatoes, so I was good to go!

I decided to depart somewhat from a traditional southern or southwestern corn-and-bean dish and decided to add a little Asian influence, instead. I used this theme in the dressing. The corn salad was a big hit. I think there might have been a single tablespoon left. I’ll definitely be making it again!

Ingredients you’ll need:

2 cups frozen whole-kernel corn

1 can black beans

1 green bell pepper, chopped or diced

1 large tomato, diced

¼ cup rice vinegar

¼ cup oil

1 tablespoon soy sauce

Sugar or Splenda, to taste

2 teaspoons onion powder

1 teaspoon minced ginger

1 teaspoon paprika

1 teaspoon curry powder

1 teaspoon minced garlic

Salt, to taste

Directions: Place corn in a colander in the sink. Rinse with hot water until corn is thawed. Drain corn well on several layers of paper towels. Rinse the beans and drain them on paper towels, too. Place the corn and beans in a large bowl. Add the bell pepper and tomato.

Combine the remaining ingredients to make the salad. Make sure the sugar or Splenda is completely dissolved. Pour the dressing over the veggies and toss to coat. Store the corn and bean salad in the refrigerator until ready to serve. Before serving, taste the salad and add salt, if needed.