Cook’s notes: Adapted from a wonderful recipe on busycooks that called for shrimp. We didn’t have shrimp, but this tasty salad was great with grilled chicken. I used the “steam in the bag” corn, cooked in the microwave. Save any extra corn for another dish. Instead of bottled honey mustard dressing, I adapted a recipe from Alton Brown. Altogether, this was a quick supper for a steamy hot summer day.
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup corn
- 1 cup cherry tomatoes (I used golden yellow cherry tomatoes)
- 1/2 cup chopped tomatoes (1 large Roma tomato)
- 1/8 cup lemon juice
- 1.5 Tablespoons olive oil
- 2.5 Tablespoons honey
- 1.5 Tablespoons mustard
- 1 Tablespoon rice wine vinegar
1 head butter lettuce (2 cups chopped lettuce per person)
Place black beans, corn, and tomatoes in a large bowl; stir gently to combine.
In small bowl, whisk together the dressing ingredients (lemon juice to vinegar) until blended. Pour the dressing over the bean salad and stir to combine.
Serving: Each person gets 2 cups chopped lettuce topped with 1 cup of black bean salad. Add 3 oz diced chicken or 4 oz cooked shrimp if desired.