Corn and Black Bean Salad

Happy Deepavali to all my readers! Diwali starts tomorrow (at least for us Kannadigas). But in the community we live in, the celebrations have been ongoing since the past 3 days. Houses, trees and the gates all beautifully lit up. Many activities involving mainly kids and women. Last night saw a beautiful cultural program by the kids followed by a lovely catered dinner. With N not being in town and logistics not supporting us heading off to Mysore, I thought the festival this time was going to be quite dull for us. But with so many activities, dinner & lunch invitations and shopping meet ups, I think we will do quite alright! :)

Take a peek here to see at how it is traditionally celebrated by our community.

The salad here has quite often been my lunch. Filling and nutritious and with a killer cumin dressing, absolutely delicious too. I've mentioned this salad before but here it is with the recipe for Susan's event My Legume Love Affair or MLLA, hosted by Suma of Veggie Platter for it's 40th edition. Thank you both!



Recipe Source

Ingredients:

1 cup corn (canned or boiled)
1 cup black bean, canned or cooked (can be subbed with any other kind of bean - pinto, kidney etc)
1 medium onion, chopped fine
1 medium tomato, chopped small
1-2 tbsp, chopped cilantro
salt for seasoning

For the dressing:
1 tbsp olive oil (or any other oil per your liking)
1 tsp mustard
1 tbsp vinegar (sherry, red wine or plain white)
Juice of half a lemon
1 heaped tsp cumin powder

Method:
If using fresh corn kernels, cook them in boiling water until tender or use a pressure cooker.
If using dry beans soak overnight and pressure cook until tender.
Whisk together the ingredients listed for the cumin dressing.
In a salad bowl, stir together the corn, beans, tomato, onion and chopped cilantro.
Pour over the salad and toss well.