One of the best ways to celebrate summer is with a cookout and that was our theme for this month’s cooking class! To accompany our mini turkey burger sliders, we whipped up a traditional summer side dish of corn and black bean salad. We added flavor to black beans and whole kernel corn by stirring in a vinaigrette of olive oil, balsamic vinegar and lime juice, followed with bell pepper, cilantro and jalapeño peppers!

Cook beans from scratch to keep the sodium count low and help to avoid Bisphenol A (BPA), a compound in plastics that can seep into food and possibly cause health problems. A pressure cooker is a great way to cook beans quickly, in just 20 minutes!

Corn and Black Bean Salad

Yield: Makes 6 cups

cornblackbeansalad

Ingredients

  • 1/3 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 1/2 tablespoons fresh lime juice
  • 1 teaspoon paprika
  • 2 (15 1/2-ounce) cans black beans, rinsed and drained
  • 2 cups frozen whole kernel corn, thawed or 2-3 ears of fresh corn
  • 1 large orange bell pepper, coarsely chopped
  • 1/3 cup chopped fresh cilantro
  • 2 small jalapeño peppers, seeded and minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Directions

  • Whisk together first 4 ingredients in a large bowl
  • Add beans and remaining ingredients; toss well to coat
  • Cover and let stand 1 hour, tossing occasionally