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.

 

 Ingredients:

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.