The recipe I am sharing in this post is one that is is relatively sun safe in that it doesn't include ingredients that tend to serve as a growth medium for bacteria that can cause food poisoning. It also is one that is rather colorful and tends to be a crowd pleaser. It does include some raw red onion so younger children and those with more sensitive tastes may not enjoy it as much. Nonetheless, this salad has a bit of a southwest flavor and makes a nice addition to outdoor summer picnics as well as indoor gatherings. It is also very easy to put together.
Corn and Black Bean Salad
Combine the following together in a large bowl:
- 3 cans of black beans (I like to use the low sodium kind)
- 2 cans of niblet corn (The picture below shows what the bean/corn mixture looks like using the proportions I have stated here.)
- 1/2 of a large red onion, finely chopped (You can use more or less depending on your taste preference. It is raw so be aware of the strong taste. Here is a photo showing how finely I chop mine.)
- 1 large or 1.5 medium red pepper, coarsely chopped (As with the onion, feel free to use more or less depending on your taste preference. Because the pepper adds a "sweet" taste, I tend to chop more coarsely.)
Now for the dressing part. I just pour the following over the chopped vegetables and stir it all together:
- 2 tablespoons olive oil
- 1 tablespoon cumin
- 2 tablespoons lime juice
- Salt and pepper to taste
- 2 or 3 splashes of Tabasco sauce
Stir it all together and give it a taste. Adjust the seasonings as you wish.
Since we are on the topic of summer foods, here are a few food safety pointers courtesy of the US Food and Drug Administration.
When packing and transporting food
- Keep cold food cold - use ice or frozen gel packs with a goal of keeping food at 40 degrees Fahrenheit or less.
- Organize your cooler contents - consider keeping drinks in one cooler and perishable foods in another. This helps limit the number of times you will need to open and close the cooler with perishable food.
- Don't cross-contaminate - keep raw meats securely wrapped to avoid juices from them leaking onto food items that are intended to be eaten raw.
- Clean your produce - wash fresh fruits and vegetables before eating them.
When serving food
- The main thing is to keep cold foods cold and hot foods hot. In general, do not allow foods to sit out for more than 2 hours. Shorten this time to one hour if the outside temperature is above 90 degrees Fahrenheit.
- Cold foods - keep them refrigerated until it is time to serve them. You can also set dishes in a pan of ice to help keep them cool.
- Hot foods - wrap them well and keep them in an insulated cooler until serving time.
- Avoid cross contamination - do not reuse a plate or utensils that have been used with raw or uncooked meat, poultry, or seafood unless they have been thoroughly washed in hot, soapy water
Have a fun and healthy summer!