Who knew Whole Foods had such an extensive website? Or that it would have that recipe for Sweet Corn and Black Bean salad that I had just paid $7.99 a pound for the day before. Needless to say, it’s a tad cheaper to make it yourself and only marginally harder.
The key to the salad’s success is the quick vinaigrette that binds all the ingredients together. Instead of being more or less a corn and bean salsa, its a dip that requires no chips. The fork worked fine for me. I also started sprinkling it on other salads, which is probably a leftover habit from the Whole Foods prepared section. I always managed to stuff way too many items into one box, which is probably why I never made it out of there with a salad under $9. This is a great way to atone for those spending fits.
- For the dressing:
- 2 tablespoons rice wine vinegar
- 1 tablespoon olive oil
- juice of half a lemon
- salt and pepper
- For the salad:
- 2 cups corn kernels, (4 fresh ears)
- 4 cups cooked black beans
- 1/2 cup onion
Mix all of the dressing ingredients together.
Bring a pot of water to a boil. Dump the corn in and cook for a minute. Drain the corn in a colander, and immediately rinse with cold water. Drain again.
Combine the beans, corn, and onion. Pour the dressing over it. Mix together lightly. It’s perfectly acceptable to eat as is, but thirty minutes in the fridge might make it even better.