Tuesday, July 30, 2013
Southwestern Corn and Black Bean Salad
A friend is leaving for Maine for three weeks and picked up quite of few ears of corn and asked if I wanted some.
I'm not overly fond of corn, Gabe loves it so I told her I would love to have a few ears .
Fresh corn is one of Gabe's favorites but he will only eat it if it was picked that day. Since he was going out to dinner and didn't want it, I remembered this Recipe. Had all the ingredients and it was a perfect time to make it since Gabe doesn't care for black beans.
4 ears fresh corn, shucked ( used 2 ears)
1 red pepper, quartered and seeded
1 poblano pepper, halved and seeded ( used jalapeno)
One 15.5 ounce can seasoned black beans, drained and rinsed ( used plain black beans)
2 tablespoons chopped fresh cilantro ( used Vietnamese Cilantro)
5 tablespoon lime juice
1/2 teaspoon ground chipotle powder ( used chili- garlic sauce in place of the chipotle powder and cumin)
1/2 teaspoon ground cumin
2 tablespoons olive oil
Put 2 inches of water in the bottom of a large pot big enough to hold the corn.Bring water to a boil.Place the corn in the water and wait for the water to return to a boil. Cook the corn for 5-7 minutes or until soft.
Once corn is cool cut off the cob.
Cut up red pepper and jalapeno. I added the red pepper and jalapeno to Cuisinart and pulsed a few times.If you don't use a Cuisinart chop into small pieces.
Rinse the Black beans.
Add corn, red pepper and black beans to a large bowl.
Cut the cilantro into small parts and in another bowl add the lime juice and the Chile- garlic sauce,olive oil and mix well.
Pour dressing over the corn combination.
Cover and chill until ready to serve.
So easy and very, very good.