Braden Family Cookbook

Chuck Braden

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CORN AND BLACK BEAN SALAD                                    Food & Wine

 4 - 6 servings

2 ˝ cups fresh corn kernels (from 3 -4 medium ears - corn has to be really fresh as it is not going        to be cooked)
2 cups cooked black beans, rinsed & drained (use a 15 oz. can if not making beans from scratch)[1]  ˝ cup finely diced red onion
1/3 cup finely diced red bell pepper
1 large jalapeno, stem remove, seeds left intact, finely chopped
3 TBSP. olive oil
2 TBSP. fresh lime juice
1/4 cup finely chopped coriander
Salt to taste
Tabasco to taste - optional

Combine all ingredients and refrigerate for at least 1, better with two, hours.  Season with more salt and Tabasco if needed.  Serve chilled or at room temperature.


[1]Be very careful when using the canned beans as the “Martha Stewart” police are everywhere!