A wonderful, summer salad perfect for serving alongside grilled chicken or pork. This is a simple way to add colour and taste to any patio party or backyard barbeque. The fresh, vibrant flavours of this dish make it a perfect companion for the crisp, clean palate of Harwood’s Unoaked Chardonnay.
Chef: Kerry Wicks
Yield: 6 servings
Ingredients:
- 1 Cup (250 ml) canned, fresh-cooked, or shaved, unsweetened corn kernels
- 1 Cup (250 ml) canned (or home-soaked, cooked, drained) black beans
- 1 Sweet red bell pepper½Red onion
- ½Cup (125 ml) chopped cilantro (Aka: coriander and Chinese parsley)
- Olive oil to taste (approximately ¼ – ½cup (60 – 125 ml))
- Balsamic vinegar to taste (approximately 2 tbsp. – ¼ cup (30 – 60 ml))
- Sea salt and fresh ground pepper to taste
Instructions:
- Thoroughly rinse corn kernels and place in salad bowl.
- Thoroughly rinse black beans and add to salad bowl.
- Chop in approximately ¼ inch (½ cm) pieces, red pepper and add to salad bowl.
- Chop in approximately ¼ inch (½ cm) pieces, red onion and add to salad bowl.
- Finely chop cilantro and add to salad bowl.
- Add remaining ingredients to salad bowl and gently toss.
- Chill then serve (toss before serving).
Serving Suggestion: To jazz the presentation up a notch, try serving in it’s own ramekin.
