Summertime calls for everything fresh and delicious… and that means sweet corn! I’ve always loved Whole Food’s Sweet Corn and Black Bean Salad but am not a fan of trekking across town to get it (or paying that much for it!). Fortunately this pin showed up in my feed last month so I gave it a try!
Here are my thoughts…
- This is super easy! And there’s a good bet you’ve got most of the ingredients in your fridge and pantry already. All I had to get from the store was a red pepper and we were good to go.
- Consider modifications. The original recipe calls for seasoned rice wine vinegar, but as I read through the comments, a lot of people recommended subbing in balsamic vinegar instead. This is what I did and it gave it a great flavor. I’m not a big fan of red onion, so I left it out completely – those were my only changes.
- Don’t forget the cilantro or lime. Cilantro and lime are used so frequently as garnish that I never know when they really contribute to the flavor of the dish. This time they both make a huge difference! The cilantro is a delicious complement to the tartness of the vinegar and the lime juice. Both these ingredients really round out the flavor and make it an exceptional dish that you’ll want to make again and again.
There are tons of ways to use this salad – serve it solo or add it to other basic meals to amp up the flavor. Check out this Corn and Black Bean Stuffed Sweet Potato recipe at our sister site Marking My Territory for just one idea of how to use this recipes with other dishes. Here’s how it turned out for me: