We’ll be whipping this up as part of our Fourth of July class at Brookside Botanic Garden in Wheaton MD (click on “events”, above). It’s a great side dish for any outdoor meal. Make it for a potluck or a picnic and marvel at the colors. It’ll taste even better.
1 ½ C fresh corn kernels, stripped from 2 ears of cooked corn
1 ½ C fresh lima beans, cooked OR edamame/soybeans
1 (14-ounce) can black beans, drained and rinsed
1 C red bell pepper, diced small
1 C Bermuda onion, chopped
1 tsp ground cumin
1 Tbs chili powder
Juice of 2 limes
¼ C olive oil
1 C cilantro, chopped fine
Sea salt to taste
Combine the first five ingredients in a medium-sized bowl. Sprinkle with the spices, add the lime juice and olive oil. Toss well. Add the cilantro and salt to taste. Adjust for lime juice and olive oil if necessary. Chill at least an hour before serving, and up to 6 hours. Serves 8.