TRADITIONAL
SOUTHERN CORN AND BLACK BEAN SALAD
Serves 4
Ingredients:
3 large ears of corn, husked
1/3 cup sunflower seeds
1/4 cup lime juice
2 Tbsp extra-virgin olive oil
1/4 cup chopped fresh cilantro
1/2 tsp salt
1/4 tsp freshly ground pepper
2 (14.5 ounce) cans black beans, rinsed
1 large tomato, diced
1/2 cup minced red onion
Bring 1 inch of
water to a boil in a pot. Place corn in a steamer, cover and cook until
just tender, about 3 minutes. Or boil corn for 3 minutes in a pot.When
cool enough to handle, cut the kernels from the cobs using a sharp knife.
Meanwhile, place sunflower seeds in a small dry skillet over medium-low
heat and toast, stirring, until fragrant and lightly browned, 3 minutes.
Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add
the corn, sunflower seeds, beans, tomato and onion; toss to coat. Refrigerate
until ready to serve.
Enjoy this dish with warm tortillas or corn bread muffins.
