Corn & Bean Salad Tall Ships

When the Tall Ships visited Boston in the mid-90’s, I improvised this dish to bring to a friend’s home on the ocean where we gathered to view the massive vessels pass by. It was a perfect accompaniment to her grilled butterflied leg of lamb.

ingredients

1 lb. Trader Joe’s supersweet frozen corn niblets, thawed
1 15 oz. can dark red kidney beans, rinsed and drained
1 15 oz. can black beans, rinsed and drained
1/2 medium red bell pepper diced
1/4 cup thinly sliced scallions
2 jarred Jalapeno peppers, chopped
2 tbsp fresh cilantro minced
2 tsp cumin powder
1 tsp ground coriander
juice of one lime
1 tbsp olive oil
Salt & pepper to taste

directions

Combine all ingredients in a large bowl and toss well. Chill at least an hour before serving. Makes a delicious side-dish with sandwiches or anything off the grill, and keeps well in the refrigerator for about a week.

Source: TasteBook