This recipe for Calypso Corn Salad was inspired by the easy spirit of the Caribbean islands. It only takes a few minutes to assemble, and it can be served either cold or at room temperature. Best of all, most of the ingredients can be found in the pantry or the freezer, or you can take advantage of the abundance of sweet, summer corn available at the farmer’s market.
The wonderful thing about this combination of black beans, corn and spices is that it perfectly complements the smokiness of barbecued meats. It’s also delicious on a bed of greens as a summer salad. It is unique, colorful and tastes better the longer it sits in the pepper-infused citrus marinade.
Calypso Corn Salad
Serves 4 to 6
2 cups fresh, organic sweet corn kernels, blanched OR 1 (10-ounce) package frozen corn kernels, thawed
2 (15-ounce) cans black beans, drained and rinsed
1 large red bell pepper, seeded and diced
1 small fresh jalapeno chili pepper, seeded and minced
1/2 cup firmly packed, chopped fresh cilantro
1/4 cup freshly squeezed lime juice
2 Tbsp. coconut oil or olive oil
1 tsp. stevia
1 tsp. sea salt
1 tsp. freshly ground black pepper
1. Combine corn, beans, bell pepper, jalapeno, cilantro, lime juice, oil, stevia, salt and pepper in a large bowl. Taste and adjust seasonings.
2. Cover and chill one hour or overnight to combine flavors.
The Kitchen Diva is Angela Shelf Medearis, a regular guest chef on “The Dr. Oz Show” and “The Today Show.” She is the author of many cookbooks, including, “The Kitchen Diva’s Diabetic Cookbook.” She blogs for Vitacost.com and Momonomics.com on a weekly basis.