Tuesday, July 10, 2012

Rosie Makes A Black Bean And Corn Salad.

I love pretty, colorful dishes like this salad.
First you feast with your eyes
then you feast with the food.

 Since I had about 2 cups of black beans leftover from
my Porkza the other day,
I'm making Black Bean Moreovers today
in the form of a Black Bean and Corn Salad
with a Cumin and Lime Dressing.

 I scraped the kernels off two ears
of the fresh corn Good Neighbor Zippy brought us.

 I heated my pan over high heat,
added a squiggle of oil
and a little plop of butter.
The butter is for flavor;
the oil is to raise the smoke point.

 I sprinkled a teaspoon or so of sugar over the corn
and seasoned with salt and pepper.

 Cook the corn 2-3 minutes
until it's slightly browned.
The sugar accelerates the caramelization.

about 2 cups black beans
kernels from 2 ears of corn
1/4 green pepper, diced
1/4 red pepper, diced
1/2 red onion, chopped
1 jalapeno, minced

 Mince, dice, and chop away.

 Add all ingredients ...

 ... and mix.

 On to the dressing:
Lime and Cumin Dressing
juice of 2 limes (about 1/4 cup)
1 TB cider vinegar
1 garlic clove, minced
1 tsp cumin
1/2 cup canola oil
freshly ground salt and pepper to taste

Mix lime juice, vinegar, garlic, and cumin.
Slowly drizzle in canola oil,
whisking constantly to make an emulsion.
Season to taste with salt and pepper.

 Pour in Lime and Cumin Dressing,
tossing to coat.

 I chopped a handful of cilantro -
maybe 2 heaping tablespoons.

 Add to salad and toss to coat.

Rosie Tip - Diced avocado would be nice in here. 

This is wonderful as a side dish
but if you wanted to serve it as a salsa
with chips, that's quite good also.

This is a most excellent black bean salad.
High praises from all the young men at my table-
my sons and their friends.
They ate it all.
And requested a fresh batch the next day.


Lea said...

Mmmm! One of my summer favorites! Too bad the husband has serious dislike of black beans. His loss.

Rosie Hawthorne said...

More for you, Lea.