Thursday, July 25, 2013

Corn, Bean, and Tomato Salad with Lime


Here's a summertime salad for you.  I've already made it half a dozen times, eating it plain, eating it with chips, or stirring the leftovers into rice and bean burrito fillings.  It's fresh and bright and sings of summer.

Rough Recipe, Give or Take as You Like

-12 roma tomatoes, chopped and drained of excess juice in a colander
- 1/2 of a big pepper, yellow, orange, or green, diced
- 1/2 of a large white onion, chopped
-4 cloves garlic, pressed or finely minced
-1/2 cup lime juice (more or less)
-1/3 cup vegetable oil (more or less)
-several cups black beans, cooked and drained
-several cups corn, seared in cast iron skillet if desired (I've been using frozen summer corn, 'cause ours isn't yet ready)
-1/4 cup fresh, chopped cilantro
- salt and pepper, to taste
-ground cayenne, to taste
-ground cumin, to taste (at least a teaspoon)
-a bit of sugar, to taste, if desired for balance

Mix it all together in a big jumble.  Chill for a few hours to allow flavors to meld.  Eat in the summer sun.

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