Recipe:  Corn, Black Bean and Red Pepper Salad

Wine Pairing:  Harwood Pinot Gris 2007

Chef:  Kerry Wicks

Copyright © 2008, 2009, 2010 Harwood Estate Vineyards™ Inc.
http://harwoodestatevineyards.com
Permission to redistribute with credits is summarily granted.

INGREDIENTS:


1 cup (250 ml) canned, fresh-cooked, or shaved, un-sweetened corn kernels

1 cup (250 ml) canned (or home-soaked, cooked, drained) black beans

1 sweet red bell pepper

½ red onion

½ cup (125 ml) chopped cilantro (Aka: coriander and Chinese parsley)

Olive oil to taste approx. ¼ - ½ cup (60 -125 ml)

Balsamic vinegar to taste approx. 2 tbsp. – ¼ cup (30 - 60 ml)

Sea salt and fresh ground pepper to taste

 

INSTRUCTIONS:

  1. Thoroughly rinse corn kernels and place in salad bowl.

  2. Thoroughly rinse black beans and add to salad bowl.

  3. Chop in approx. ¼ inch (½ cm) pieces, red pepper and add to salad bowl.

  4. Chop in approx. ¼ inch (½ cm) pieces, red onion and add to salad bowl.

  5. Finely chop cilantro and add to salad bowl.

  6. Add remaining ingredients to salad bowl and gently toss.

  7. Chill then serve (toss before serving).

YIELD: 6 servings.