Tuesday, July 13, 2010

Leftover Corn on the Cob?

Black Bean and Corn Salad

1 can black beans, rinsed and drained
4 cooked cobs of corn-cut kernels off cob
1 small red pepper chopped
½ red onion, chopped
1 ½ t ground cumin
1 lime, juiced
2 t of hot sauce—I used Green Tabasco
2 T olive oil
salt and pepper to taste

Combine all ingredients in bowl and let stand at least 15 minutes to develop flavor.


  1. yum. I made something like this the other day, but I also added (my sister's suggestion) chopped mango, which I found delicious. I also sometimes just carve off the cold leftover corn--leaving them in sort of big strips--and mix them into a green salad. This was also something I learned from my sister, and Nick used to call it fish scale salad!

  2. I love the idea of fish scale salad! I think we should begin a book of "Nickisms" and of course it should be titled, Smooth Time!