Spicy Black Bean, Zucchini and Corn Salad

This summery black bean and vegetable salad sports an interesting twist of jalepeno and fresh citrus zest. The black, green and yellow colors strike a notable contrast. 

Helpful Hints

Zucchini exude a great deal of liquid when cooked.  Removing excess water will also help contratrate the squash flavor.  There are two remedies:: 

• Toss diced/sliced zucchini with a small amount of salt.  Let stand in a colander for 15 to 30 minutes.  Pat dry with a paper towel, pressing hard to soak up the liquid  OR 

• Slice zucchini in half lengthwise.  With the tip of a spoon, scrap out the middle row of seeds.  Slice halves into desired cut

Canned beans tend to be salty.  Don't skip the step of rinsing them under cool water and draining well in a colander 

Add a pinch or two of ground cumin for a southwestern hint

Salad can be made one day in advance.  This also gives the flavors a chance to blend and improve

Spicy Black Bean, Zucchini and Corn Salad

Serves 4-6

2 tablespoons extra virgin olive oil

1 large red onion, chopped

3 large garlic cloves, chopped

1 jalapeño pepper, chopped

1 small zucchini, sliced in half lengthwise, then thinly sliced into half-moons

Salt and black pepper to taste

1 10-ounce box frozen corn kernels

1 15 ounce can black beans, drained and rinsed

1/2 cup chicken stock or water

Zest of 1 orange and 1 lime

Juice of 1 lime

1/4 cup fresh parsley, chopped

Preheat a medium skillet over medium-high heat with the olive oil.  Add the onions, garlic, jalapeños, zucchini and  salt and pepper.  Stir frequently until onions are translucent, about 3 minutes.  Add the corn kernels, stir to combine and cook for about 2 more minutes.   

Add the black beans and the chicken stock or water and cook until the beans are heated through.  Add the orange and lime zest and the lime juice and parsley.  Toss to combine

Salad can be served warm or at room temperature