Corn and Black Bean Salad
OK. This recipe can be played with, varied with ingredients or monkeyed with in many differernt ways. It's the way I love to cook--a little here, a little there. Don't have something? Improvise with something else. So here goes.
Here are your Ingredients: Two 15 oz cans of Black Beans; 1/2 medium red pepper, 1 bunch cilantro, teaspoon cumin, teaspoon chili powder, fresh corn one cup, garlic 2-3 cloves, sea salt , 1/2 basket cherry tomatoes (optional); small red onion (optional); Juice of one lime, several glugs of olive oil.
Preparation. Chop garlic and red onion. Use 3/4 of the bunch of cilantro (save a quarter for the end for garnish), dice the red pepper, half the cherry tomatos. Add several pinches of salt. Taste. Add cumiin and chili powder. Squeeze the lemon and add the couple of glugs of olive oil. Add your cans of black beans and mix thoroughly. Let sit.
Corn on the Cob: Boil corn for 5-10 minutes. Let cool. Take the corn off the cob by placing cob end down in a larger bowl and cuttting gently in a downward fashsion. Be careful not to push or pressure too hard on the cob. You want to get as much of the corn as possible but you don't want to go overboard. Collect enough for about one cup or more if you like corn. If using frozen corn, just go ahead and throw into the microwave. You could toast it, which adds some nice flavor in a pan until lightly brown on one or both sides. When i use fresh corn i don't toast but you can do whichever.
Mix corn into the salad and mix thoroughly and salt to taste again. If you prefer more of any of the ingredients, add them now. You may want to garnish with a sprinkle of leftover cilantro. Serves 4-6 easily as a side dish.