Black Bean and Corn Salad

When I was a young cook, three-bean salad (sold in a glass jar no less!) was a go-to dish in my repertoire. (My cooking goals were pretty modest then.)

This black bean and corn salad is a nod to that original bean salad and to the fond memories of sharing simple foods with friends. This salad gets extra points for including some of this season’s fresh sweet corn and a good-sized portion of Rancho Gordo’s magnificent black beans. There is a surprise on the plate, too—pistachios! How good is that?

Should beans be in your diet? Absolutely.

Beans are seeds and one of the oldest consumed foods. In ancient times as well as now, beans were prized as a plant-based source of protein. According to food expert Harold McGee, beans have two to three times the protein of wheat and rice. Modern science tells us beans are also rich in iron, zinc, various B vitamins, fiber and potassium and low in calories. Beans average about 125 calories in a one-half cup portion.

According to The Bean Institute (Yes. There is such an organization.), beans may improve brain health, too.

The photo accompanying  this recipe gives a nod to two of Blue Cayenne’s favorite suppliers, Rancho Gordo beans and Antica Oils and Vinegars in Los Alamitos, California. (We receive no remuineration from either business, by the way. We just enjoy their products. In fact, Blue Cayenne is 100% a labor of love. No ads ever. No profits. Just good tested recipes, food photography, snappy conversation and occasional food quality checks by our CQO and chief taster Sweet Juliet.)

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