Corn & Black Bean Salad

Grilled Chicken and Corn & Black Bean Salad

Trevor's new apron, courtesy of my father.

The beach!

Last week I left Trevor on his birthday (bad wife!) to go down to Florida for one last vacation before baby.  I bobbed around the pool in my polka-dot maternity tankini, played with my cousins, and ate very well.  Why I can't enjoy a Treasure Coast fruit plate every day for lunch I'll never understand. 

I returned home to a painted nursery, a new kitchen faucet (which looks amazing!), and a hungry husband who only managed to feed himself fast food and "scrambled eggs standing up over the stove" while I was gone.  Monday night I made a savory swiss chard, gruyere and brioche bread pudding, along with an easy favorite: the bacon wrapped pork tenderloin.  Tuesday night I was craving some fresh veggies, and believe it or not we already have fresh corn at our grocery store.  I marinated some chicken thighs in a mixture of cumin, lemon and lime juice, garlic, cayenne, and olive oil.  Trevor kindly fired up the grill and we ate our chicken with another easy favorite: Corn & Black Bean Salad.  I was out of cilantro so I subbed fresh parsley.  This salad is fresh, simple and always delicious.  The recipe is very basic and open to a multitute of variations: sub green onions for red, throw in some cherry tomatoes or sliced avocado just before serving, or try adding fresh jalapeno for a little kick! 

Corn & Black Bean Salad

Serves 4

4 ears corn, cut off cob

1 can black beans, rinsed and drained

1 red bell pepper, cut into a small dice

1/4 cup chopped cilantro

1/2 a red onion, cut into a small dice

Dressing:

1/2 teaspoon cumin

pinch of cayenne

1/2 teaspoon salt

juice of 1-1 1/2 limes

4 tablespoons olive oil

Mix dressing ingredients together and toss with salad.  Let sit refrigerated for 20 minutes or so, and then season to taste with salt and freshly ground black pepper.