If you’re looking for a recipe with fresh corn to make into one crowd-pleaser of a side, put this black bean tomato corn salad on the menu!
Fresh Black Bean Tomato Corn Salad Recipe
I totally ruined our first batch of local corn by overcooking it by a long shot. I only boiled the second batch for 3 minutes and it was still overdone! I guess the third time really is a charm because I finally decided to boil the corn for 1 short minute and it was perfect. So keep a close eye on that pot if you use fresh corn too.
How to Cook a Recipe With Fresh Corn
Fresh corn adds an excellent flavor and texture to every spoonful! One word of caution though, freshly harvested corn does not have to be cooked long at all. I used to buy corn from the grocery store and boil it for 10 – 12 minutes, which seemed to be adequate.
How to Cook With Dried Beans
I also want to mention a little something about the beans in this recipe (or any recipe that calls for beans). I used to always buy canned beans and think nothing of it. Now that I am actually reading the ingredients I have realized the advantage of dried beans – no added salt!
Dried Beans are a Great Low Sodium Alternative!
Isn’t it odd that a bag of dried beans has 0 mg of sodium, but a can of the very same beans would have hundreds of grams of sodium in it? I will be the first to tell you that it doesn’t always work out for me to remember to soak the beans the night before, so I like to have a back-up can on hand (since it is a whopping 99 cents extra) just in case I forget.
I am happy to report though, I just learned that the Earth Fare brand of canned organic beans have incredibly low sodium (maybe only 15 mgs…but don’t quote me on that) so next time you are there stock up on some of those for sure!
Try this Santa Fe Salad too!