Monday, April 2, 2007

Black Bean Salad

The Recipe:

1 can black beans, drained & rinsed- save the can as a measuring device
1 red pepper, diced small
3 or 4 scallions, sliced very thinly, white and as much green as is good
1 can (see? I told you to save the can to measure!) frozen corn kernels, defrosted or not
1 jalapeno, seeded & ribs removed, minced finely
1/2 bunch cilantro, chopped finely, or to taste
juice of 1 lime
2 T. olive oil or corn oil
1/4 tsp. chili powder
1/4 tsp. cumin

Lightly mix the beans, red pepper, jalapeno, cilantro and the frozen corn kernels in a lidded bowl. Whisk the lime juice, oil and spices; pour dressing over the salad, toss lightly. Let sit 1 hour in the fridge for flavors to meld and corn to defrost.

Makes enough for a side dish for 4 with leftovers for lunch, or a meal for 3. Easily doubled for a crowd.

The Story:

I made this up as a side dish years ago and we just love it. Very summery and really colorful. It's great as something to take to a picnic or a potluck, so you know there'll be something healthy.

If you don't like cilantro or you have to use up some leftover, whatever amount you want is fine, of course. It's your food and you get to play with it.

This will get progressively spicier as it sits; leftovers eaten as lunch the next day will be too hot for the kids.

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