The kidney and black beans give this salad body, the red onion gives it zing, the oregano brings out the flavors, and the roasted corn sweetens the deal. This is so easy to put together, that I just have to include it in 'Emergency Eats'.
I've had cold bean salads before and they never thrilled me. So I took a chance when I invested my energy into this gorgeous looking recipe, brought to you by Chef Jeffrey Doucette.
This is the kind of salad you prepare a few hours before lunch or dinner, or even a day ahead of time if you think of it. And you want to make more than enough - because it's even better leftover the next day when the beans absorb the dressing.
I was so bowled over by this bowl of beans that I asked Jeffrey if he'd guest star in next month's edition of Emergency Eats, too. So stay tuned, we've got some easy-peasy, delicious dishes coming up, that you can throw together in a teensy amount of time.
I've classified this recipe as a side-dish, but you know what? I can see myself enjoying this as a light protein-packed lunch, too. If you've got your corn roasted ahead of time, this will take less than 10 minutes to make.
1 can black beans (rinsed)
1 can kidney beans (rinsed)
1/2 large red onion, minced
2 ears of roasted corn (cut off cob)*
1 tablespoon olive oil
1 tablespoon red wine vinegar
pinch of salt
pinch of pepper
1 teaspoon dried oregano**
1. Pre-grill your corn on the cob. Recipe is here. When it's cool to the touch, stand an ear of corn up vertically, on top of a cutting board while holding it with one hand. Take a serrated knife in your other hand, and cut the kernels off in a downward sawing motion. Rotate the cob to clear the corn off of all sides. (Or, you can use the cheat*, in the special notes below.)
2. Place the corn in a container or bowl until you are ready to use it.
3. Place the rinsed beans in a large bowl.
4. Add all other ingredients, including the corn. The order doesn't matter. Just have fun and make it colorful. Stir it up.
5. Let the salad set a few hours chilled or overnight for the flavors to meld.
6. Give it a good stir before serving. Enjoy!
Jeffrey recommends turning over the ziploc bag or Tupperware container before you go to bed so the juices can reach the other side of the salad to marinate.
My secret - if you don't want to make this ahead of time, it's still delicious at room temperature. You can follow this recipe and serve it immediately in a pinch.
* Ok, so I know we always don't have time to grill corn on the cob. In a pinch, yes, you can use canned corn, drained, as a replacement. Or thaw out some frozen kernels and we'll just keep the secret between us. But I tell you - if you're grilling something the night before you want this salad, just throw two ears on the grill and you'll have exactly what you need. I'll be honest, roasting (grilling) the corn, sweetens it slightly and gives the salad that extra something!
** Using store-bought dried oregano is fine, but I have a herb garden and grow my own oregano. If you have a summer surplus of this herb, trim it, while keeping the leaves on the stems. Tie a few stems together with twine and hang it from a herb drying rack, or a nail on the wall for about a week. This is how you can dry your own herbs and use them year-round. Take the dried oregano, crumble the leaves carefully over waxed paper, and bottle your spice for future use. The flavor of home-dried herbs is more potent than any you can buy in the store because they are fresher and not aging on shelves.
Nutritional Information Per Serving:
Assuming a 1/4 cup serving
Carbs: 20 g
Protein: 6 g
Sodium: 139 mg
sugar: 1 mg
Vit A: 0
Vit C: (1% of daily)
Calcium: (3% of daily)
Iron: (9% of daily)
Fiber: 6 g
*NOTE: These figures are only estimates. They are provided as is and may be inaccurate depending on individual ingredient choices and measurements. This should be used only as a general assessment. This is not intended to diagnose or treat any ailment or deficiency, but to provide an estimated nutritional profile. The term (“of daily”) is based on a 2000 calorie diet.