Flag House Inn

Cool Summer Salad

Summer time is a good time to eat things that are cool and refreshing to the palate. Our family has enjoyed this Black Bean and Corn Salad for many years. As an innkeeper I particularly enjoy it because it is so easy to throw together as a side dish for whatever is being cooked on the grill.
The original recipe called for Ranch dressing but I found it too heavy for our taste. I came across a great Tomato Vidalia Onion Salad dressing at our small local grocery so hopefully you can find or make something similar for your salad. My daughter-in-law brought a Cilantro-Avacado yogurt dressing for the July 4th cookout which I plan to try next time I make this salad. I think it will be a winner.

1 can black beans (rinsed and drained)
1 can whole kernel sweet corn (drained)
1 cup quartered grape or cherry tomatoes
1/2 cup chopped red onion
2 Tbsp. chopped fresh cilantro (fresh is critical for this salad)

Combine all ingredients and then add salad dressing to your taste.
Chill at least 30 minutes for it is best when served really cool. I usually put the canned beans and corn in the refrigerator in the morning when I plan to make the salad so they are already cooled when I get ready to drain and throw it together.

Have a pleasant week and stay cool and eat well!

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