My former partner was a Kundalini Yoga teacher, a former Sikh and a vegetarian. We would visit his mother, Jim, who lived in Connecticut. She taught me how to make this delicious summer salad. I’ve adapted it in numerous ways, including adding edamame beans to the recipe. This is an easy side dish to prepare that is always a hit at barbecues and potluck dinners.
Black Bean and Corn Salad
Serves 4-6
1 can organic black beans
1 C fresh corn cooked & removed the cob or frozen organic corn, defrosted
1 red pepper, diced
½ small red onion, diced
¼ C fresh cilantro
¼ C olive oil
1 T red wine vinegar (add more if you like it tangy)
Salt & pepper to taste
Mix all the ingredients in a bowl, cover and allow to chill and marinate in the fridge for at least an hour before serving.
