Well…this past weekend was my son’s birthday party. It goes without saying that feeding hot dog loving kids along with their parents (who are already all hot dogged out from summer) can be a tricky task. But I think we managed to please everyone from the pickiest kid to the most refined adult and still managed to squeeze a little more summer out of September while adding in a little bit of fall.
This is a side dish that I made to accomplish just that…it’s a Southwestern Corn Salad! Something different from the norm with a tiny bit of kick and a lot of flavor. You’ll love this…and the best part is it only takes 15 minutes to make. You can adjust the amount of spice to suit your taste buds but the recipe below is for a mild version (mild to me anyway).
2 cans corn (8 oz), drained or fresh charred corn from grill cut off the cob
2 cans black beans, drained and rinsed
1 onion, diced
1 red bell pepper, diced
2 garlic cloves, diced
2 oz cilantro leaves, minced
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons sriracha
2 tablespoons pure maple syrup
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon cumin
1/2 teaspoon smoked paprika
Add corn, black beans, onions, peppers, and cilantro to a mixing bowl. Set aside. In blender add the juice from two limes, olive oil, red wine vinegar, maple syrup, sriracha, salt, pepper, cumin, smoked paprika and blend until smooth.
Pour dressing over salad and mix well. You can serve this immediately but I recommend refrigerating the salad overnight to allow the flavors time to combine. Serve cold.