Black Bean and Corn Salad

This easy recipe was adapted from Cynthia Stevens Graubart’s cookbook, “Sunday Suppers: Simple Fresh Menus for Sunday Gatherings.” Graubart is an award-winning cookbook author based in Atlanta. We included chopped celery for more crunch and color (chopped raw red peppers would work also). A little tequila provided some kick. Add chunks or strips of grilled chicken for a meal in a bowl packed with protein. The spiciness of this dish works nicely with the fizzy, fruity style of pétillant-naturel.

Try with Channing Daughters Winery Rosso Petillant-Naturel, a ruby red pet-nat, which looks like sparkling sangria and has similar qualities of bright berry fruits and spice. Coldigrotta Sauvignon DOP Collio is another great pairing option.

Serves: 6 – 8





Ingredients

1 cans black beans, drained and rinsed

2 cups fresh corn, ideally off the cob but canned is OK



2 stalks celery, chopped

2 cups chopped cherry tomatoes

1 medium jalapeño pepper, seeded and chopped

½ cup diced onion (red or white)

1/2 cup fresh lime juice

2 tablespoons fresh cilantro, chopped

2 tablespoons hot sauce (we used Tabasco)

¼ teaspoon ground cumin

¼ teaspoon ground coriander

½ teaspoon fresh black pepper

½ teaspoon salt

1 tablespoon tequila blanco (optional)

Directions

Place corn kernels on a baking sheet and broil in oven for 10-12 minutes until lightly browned.

Combine corn and remaining ingredients in a large bowl. Chill until ready to serve.

Melanie Young co-hosts the national weekly radio show, The Connected Table LIVE! Wednesdays 2 pm EST on W4CY Radio and podcast permanently to iHeart.com and the free iHeart App.