Our return to New Jersey has been spent on the mend while enduring a humid heat wave. For that reason I have been hesitant to stand in front of a hot stove.Years ago I worked for a family owned hot dog business up in Poughkeepsie, and while I carried on in the Hudson valley heat, I would find myself eating considerable amounts of bean salad. Since then it has been one of my favorite summer salads.
1/2 lb. Black Beans, prepared and drained
3 Celery stalks, finely diced
1 Red onion, finely diced
4 mini Red bell peppers, finely diced
4 mini Orange bell peppers, finely diced
2 fresh ears of Corn, lightly boiled and stripped
2/3 c Balsamic vinegar
1/3 c Olive oil
2 Tbsp. Cumin
1 Tbsp. Garlic powder
1 tsp. Brown Sugar
2 tsp. Salt, or to taste
Prepare the black beans, or drain canned black beans, and then dice up the veggies close to the same size as hydrated bean. Mix together the remaining ingredients so that the dry ingredients dissolve in the oil and vinegar, and then mix everything together and then let sit for 2 hours so that the beans and veggies can marinate.