Corn and Black Bean Salad with Malt Vinegar Dressing

During corn season in Vermont, we often have left-over corn we’ve cut from the cobs, perfect in salads, especially with a little accent of craft beer!

Actually, sometimes it’s a big container leftover! I’ll usually buy a full dozen ears of corn, and what we don’t eat gets cut off the cob and either frozen or saved for other uses in the next couple of days. We tend to throw corn in just about everything this time of year, every salad, wrap, soup, or omelet!

Got five minutes?

This salad takes just a few minutes to throw together, and uses one of my new favorites – a Vermont malt vinegar made from a local craft beer!

I’ve use malt vinegar on French fries, but tend to forget about it otherwise. This dark malt vinegar from Vermont Village is made from a craft beer, and is packed with flavor! You know this was made from a lovely beer from the first taste. It’s fun to experiment with a flavorful ingredient like this, and it is perfect in a salad dressing. Of  course, you  can still spritz it on French fries!

Corn and Black Bean Salad with Malt Vinegar Dressing

  • 2 cups cooked corn, preferably roasted
  • 1 can black beans, drained
  • Handful of cherry tomatoes, halved
  • 1/3 cup capers, drained, reserve brine
  • 2 tbsp. extra virgin olive oil
  • 2 tbsp. malt vinegar
  • 1 tbsp. caper brine
  • 2 cloves garlic, crushed
  • 1/4 tsp. cumin
  • 1 tsp. native honey
  • Salt and pepper to taste

In a large bowl, combine corn, beans, tomatoes, and capers. Mix gently.

Whisk together the oil, vinegar, brine, garlic, cumin, and honey. Pour over the vegetables and mix well.

Season with salt and pepper and taste. Is there anything you need to add?

Sprinkle with a few more capers, and enjoy.

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13 Comments Add yours

  1. I love corn in anything, and this sounds like the perfect salad! Have a great weekend Dorothy!
    Jenna

    Liked by 3 people

    1. You too Jenna! Stay safe and happy!

      Liked by 1 person

  2. Ally Bean says:

    Well this is a big ole YUM. Thanks for the recipe. Happy weekend, Dorothy.

    Liked by 3 people

    1. Thank you Ally! It’s also one of the quickest recipes to make! Have a lovely weekend too!

      Liked by 1 person

  3. this is the perfect salad, I love it!!

    Liked by 2 people

    1. Thank you! It really is perfect because it is really tasty, and really quick to put together. Have a lovely weekend!

      Like

  4. Corn and black beans are like the dynamic duo. 🍃🌽

    Liked by 1 person

    1. They sure are, and they are so pretty together!

      Liked by 1 person

  5. Carolyn Page says:

    Yum, Dorothy; you’ve caught my eye with this one. And, do you know you’ve created the perfect protein blend with the corn and black beans together?
    Since becoming vegan I’ve been adding corn to a lot of dishes. It adds sweetness and crunch. Oh, I think I’ve made myself hungry…. 🙂

    Liked by 1 person

    1. Thank you and good point Carolyn, I should have pointed that out. They do make a complete protein having all the amino acids we need. Now, go eat something…..

      Liked by 1 person

  6. chef mimi says:

    This is fabulous, with the vinegar and capers. My husband would never touch this, so when I made various versions of black bean and corn salads, i have to use lime juice for the dressing, which is still really good!

    Liked by 2 people

    1. Yum Mimi! I adore corn with lime, I’m sure it is delicious!!!!

      Liked by 1 person

  7. Julia says:

    I would have never thought to use malt vinegar. My husband loves malt vinegar, so I will have to try this.

    Liked by 1 person

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