Monday, September 19, 2011

Mexican Bean and Corn Salad

I'm writing as I dig into this salad and my thoughts are:

I love the way the creamy/earthy flavour of the black bean contrasts with the burst in your mouth bite of sweet summer corn. Oh, then the juicy tomato, crunchy cucumber..all of these beautiful ingredients brightened by the delicate heat of red onion, fresh cilantro and sour lime...YUM!

I'm serving this salad with panko crusted chicken and baked sweet potatoes cut into thin circles so they brown all over. To be honest, I'm most excited about having more salad! This is great on its own or served with skewered seafood or any type of meat. It will be the star of your meal!

1 ear of corn (add an extra one as you'll probably be tempted to eat it freshly boiled)
1/2 small red onion, finely chopped
1 juicy lime
2 roma tomatoes, diced
1 can low sodium black beans
1 handful of washed cilantro, finely chopped
1/2 cucumber, finely diced
1 teaspoon sriracha
1 green onion finely sliced
1/2 teaspoon salt...or a bit more!
freshly cracked black pepper to taste
1/2 tablespoon extra virgin olive oil

Remove layers from corn and bring a pot of boiling water to a boil. Add the corn and boil for about 5 minutes or until a knife pierces a kernel with ease. Drain and reserve.

When cooled, cut the kernels off the corn by slicing downwards. You can lay it flat, hold it steady and cut down along the sides. Place free kernels into bowl. Add the remaining ingredients (lime,salt, pepper and olive oil last). Toss well and serve or refrigerate until ready!

No comments:

Post a Comment