I’ve now made this salad two days in a row. Our family just can’t get enough of it. It takes about 5 minutes to throw together and makes no mess. It’s vegan. It’s gluten-free. It’s simple and it’s yummy.
It makes me think of something I heard Thomas Keller say when I saw him speak at a TimesTalk event this week in San Francisco. He said, “Fine cuisine in New York City is all about technique. In California, it’s all about the amazing product we have here.” Even though the ingredients in this salad are pretty humble, it benefits from the fact that I am throwing in these juicy, fresh, heirloom grape tomatoes and super fresh cilantro (a personal favorite of mine). There is no technique to this salad. It’s all about letting the ingredients speak for themselves and I’m okay with that.
Fiesta Corn Salad
1 16oz (1lb) bag of frozen corn, thawed (or kernals from 3 blanched ears of corn)
1 15 oz can black beans, rinsed well
1 shallot, minced finely, (about 2 Tbsp)
1/2 of one green bell pepper, diced finely, (about 3 Tbsp)
1/2 bunch fresh cilantro, chopped, (about 4 Tbsp)
1/2 pint grape tomatoes (I used heirloom grape tomatoes), sliced in half
2 tsp ground cumin
1. Mix all of the ingredients in a large bowl and toss gently. Enjoy.