Friday, July 21, 2006

Corn & Black Bean Salad

Too hot to cook?

Try this seasonal and attractive Corn & Black Bean salad. The recipe, adapted from Mark Bittman's The Best Recipes In the World, requires minimal cooking, is quickly prepared, and hearty enough to make a meal with some cheesy quesadillas, guacamole, and chips.

So, kick back, get out of that hot kitchen, break out the chips and watermelon, and dig in!

Corn & Black Bean Salad (adapted from The Best Recipes In the World):

1/2 tbsp olive oil
Kernels from 2 large ears of corn
1 small garlic clove, minced
8-10 oz black beans, rinsed and drained
1 ripe tomato, chopped
1 small jalapeno, seeded and finely chopped
1 tbsp fresh lime juice
salt & pepper
Crumbled goat cheese

Parboil the corn for 3-4 minutes. Drain, and rinse immediately with cold water to stop the cooking.

Heat the olive oil in a skillet and sauted the corn and garlic for 1 minute. Remove corn to a bowl and add the beans, tomato, jalapeno, and lime juice. Season. Toss in the crumbled goat cheese. Serve immediately or refrigerate and bring back to room temperature before serving.


Anonymous Tanna said...

Truth be told Catherine, I do this with raw corn especially knowing it won't last more than a day.
This is a perfect summer salad!
Stay cool.

10:58 AM  
Blogger Vaishali said...

This is my kinda salad, Catherine. With a simple lime juice + salt & pepper dressing. Can't even think of having a richer dressing in this heat. :)
Btw, your blueberry smoothie looks irresistible. :)

1:53 PM  
Blogger Catherine said...

Tanna - I almost did make it with raw corn, but figured hubby would protest.

Hi vaishali - Light is good in the heat!

5:58 PM  
Blogger Dori said...

I'll be posting about corn abd black bean SALSA Monday (just made it today). This looks good to!

9:16 PM  

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