Monday, June 9, 2014

Rosie Makes One Of Her Favorite Salads.

 So ... 
what Rosie did was this:
Black Bean, Roasted Corn, And Avocado Salad
1 cup cooked black beans
1 fresh ear of corn
1 avocado, diced
handful of grape or cherry tomatoes, sliced
1/2 red onion, chopped

As you know, Rosie doesn't use canned beans.
Only dried beans.
No need to soak overnight.
Beans are only about 50 minutes away.
Rinse the dried beans and add to boiling water.
Reduce to simmer.
In about 30 minutes,
drain the beans and refresh the water.
Bring to a boil,
add the beans, reduce to simmer,
and cook until beans are al dente, about 20 more minutes.
Drain and let cool.

Note:  1 cup dried beans will yield about 2 cups cooked.

 Here's how the Hawthornes cook our corn.
Leave it in the husk,
place in the microwave, and nuke for 2 minutes.
For every additional ear,
add 2 minutes to the time.
When corn is cool enough to handle,
cut the stalk end off,
and you can easily shuck the corn.
Slice the kernels off the ear and toss with a teaspoon of sugar.
Heat a skillet over medium high heat
and melt a tablespoon of butter with a squirt of oil.
Add the corn and cook a few minutes,
tossing the kernels until slightly browned.
Season with Kosher salt.

When you dice the avocado,
drop the pieces into lime juice to prevent discoloration.

Combine beans, corn, tomatoes, red onion, and drained avocado.

Prepare dressing and add enough to coat ingredients.

Lime Dressing
1/2 cup lime juice
1/4 tsp Kosher salt
freshly ground pepper
1/4 tsp cumin
a few pinches cayenne
1 tsp rice vinegar
1 tsp sugar
1/4 cup oil

Mix first seven ingredients.
Slowly whisk in oil to make an emulsion.

Add enough dressing to the bean mixture to coat.


I love this dish!
Some many pretty colors,
so many textures,
so many flavors.

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