Saturday, April 19, 2008
it's finally warm out and for me, that means one thing: fruits and vegetables all the time. overall, i like my fruits and veggies...i make an effort to eat them even in the winter when i can't find a decent tomato to save my life. but once it starts getting above 70, i need fresh produce like i need buttercream frosted cupcakes. and i *need* cupcakes, ok?
this salad is sort of like glorified pico de gallo. sort of. it's a black bean and corn salad without a lot of sauce and it is perfect for making a big batch and eating it meal after meal in the warm months.
black bean and corn salad
2 cans black beans, drained & rinsed
2 cans corn, drained & rinsed (i used that white and yellow sweet mix)
2 medium tomatoes, chopped
1 small red onion, chopped/diced
handful of cilantro, chopped
2 tbsp lime juice
2 tbsp salad oil (you can use olive, vegetable, canola...but i'd avoid nut oils)
red pepper flakes (or mrs. dash "spicy")
hot sauce to taste
salt & pepper
1. mix the first 5 ingredients (through cilantro) in a medium to large bowl
2. whisk the dressing ingredients until combined
3. pour dressing over salad and stir
i really like the taste of black beans and sweet corn, so I usually let my salad sit for a bit and then strain it to remove all of the extra dressing. you don't have to, but it stays fresher and doesn't get all soggy in the coming days if you drain it. i usually eat this with a spoon, straight up, but i know some people who might use chips as an edible utensil.
now i know this isn't the coolest thing i've made, but it's something. and trust me, it's easy and good and you can sit out on your porch and laugh at your dog getting his foot stuck in your furniture while eating it.
Labels: real food