I’m a compulsive recipe collector but sometimes the ideas I clip from magazines or spot online languish forever in The Recipe File. But as soon as I saw this recipe for Sauteed Corn and Black Bean Salad on Say Yes to Hoboken, I knew I’d be eating it soon. Like for lunch that day.
I’ve made it several times already because it’s so simple and summery and we always seem to have leftover corn-on-the-cob lying around. I’ve enjoyed it as a main dish, but I think it’d be a great side to bring to a BBQ, especially because it tastes just as good at room temperature. But beware: you’ll probably want to eat it all yourself.
Do you like cilantro? For me it really depends. It has such a strong flavor it can overwhelm some things, but I think it makes this dish.
this looks delicious! and I love that it is easy.
Lisa! I was just at your blog letting you know that I made your garlicky roasted chickpeas. They were delicious and we’ll be making them all the time now.
I really like cilantro and svocado, so this looks great!