When it’s REALLY hot outside I try to think of ‘cool’ dishes to make for my hubby.
He spends most of his day outside and really doesn’t like to come home to a ‘heavy’ meal.
One of his favorite things to eat is salads.
Lettuce based, pasta based, and even bean based.
So with some leftover corn on the cob and some black beans that I had cooked a couple days before in the crock pot, I made some yummy Cold Corn & Black Bean Salad.
Cold Corn & Black Bean Salad
1/4 cup balsamic vinegar
2 tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 (15 ounce) can black beans, rinsed and
drained ( I used 2 cups of prepared black beans)
1 (8.75 ounce) can sweet corn, drained ( I used cooked corn on the cob cute off the cob)
1. In a small bowl, mix together balsamic vinegar, oil, salt, black pepper, cumin, and chili powder.
2. In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing. Cover, and refrigerate overnight.
** I added some diced fresh tomatoes as an added yummy **
This was an easy and great way to use left over corn on the cob!
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