This serves two if used as a main course and four as a side. If served as the main course serve with a nice, crusty, baguette with butter.
It’s bright fresh salad that is terrific – the corn sweet and crunchy, the Anaheim chili super crunchy with an earthy taste and just a smidgin of heat, and the beans are smooth and velvety. The dressing bright, fresh, the mayonnaise adding a silky touch.
Talk something easy, something fast, something delicious.
It’s my easy peasy bean salad.
What You Need
One can of black beans.
Three cobs of corn. if you don’t have fresh corn use frozen corn or a can of corn.
One Anaheim chile.
Salt and peppper.
Three tablespoons of mayonnaise.
Juice of one lemon.
One tablespoon of olive oil.
Drain the black beans and rinse and put in a medium-sized bowl.
Slice your Anaheim chili in half and remove all the membrane seeds. Then dice the chili and throw into the bowl with your black beans.
Take your corn on the cob snd grill on your BBQ for around 10 minutes, turning occasionally to endure all sides are cooked.
Once done take a sharp knife and cut the corn off the cob, starting at the top of the cob and sliding your knife downward, making sure your knife blade is close to the stem of the cob.
When completed throw the corn into the bowl or your frozen or canned corn.
Add your lemon juice, mayonnaise and olive oil.
Now mix everything thoroughly and then add salt and pepper to taste.
Mix everything and then place your salad into your refrigerator for one hour, stirring everything around every 20 minutes.
One hour before serving take the salad out of the refrigerator.