Corn, Bell Pepper, and Black Beans with Cajun Dressing

Wine Commentary by Gary Twining • Photo by Beth Segal

A fresh, sweet, candy onion from the farmers market is the antidote to any short-lived supermarket fare. Here’s the perfect summer salad for it – with sweet corn, peppers, and black beans in a lively Louisiana dressing.


Note: Buy Cajun seasoning or mix 2-1/2 TBS paprika, 2 TBS salt, 2 TBS garlic powder and 1TBS each of ground black pepper, onion powder, cayenne, oregano, and thyme.



4 large ears shucked sweet corn (about 1 pound of kernels)

1 large, sweet onion, finely chopped

1 14-ounce can black beans, rinsed and drained

1 bunch scallions, thinly sliced

1 red pepper, small dice

1 green pepper, small dice

1/2 cup parsley, chopped



2 cloves garlic

1 tsp Dijon mustard

1 tsp ground cumin

1 tsp sugar

1-2 TBS Cajun seasoning

3 TBS cider vinegar

1/3 cup olive oil


Bring water to boil and then add corn on the cob. Turn off the heat and let steep for 5 minutes. Set corn aside to cool. Cut kernels from cobs with a knife, slicing down into a bowl. Mix in remaining ingredients. Separately mix the dressing ingredients, but don’t add until shortly before serving.

Makes 4 servings.


You could add: Cooked salmon or shrimp.


Gary: The sweetness and unique flavor of the red peppers will give character to this dish, and the earthiness of the black beans will have a dramatic flavor impact. The Cajun dressing will also play a role in this salad’s spice and flavor levels. Look for a dry rosé or rosé sparkler. Plush, concentrated reds will stand up to the richness of the black beans and heat of the dressing. Consider Grenache/Garnacha, Gamay, Pinot Noir, Valpolicella and Barbera.


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