Bean And Corn Summer Salad
Here's what to do:
In a large bowl mix together 2 cups of cooked black beans. (If you don't have cooked fresh black beans canned will do. Just rinse them well until the water runs clear).
Husk and wash 3 ears of white corn. Scrape the kernels off the corn into a separate bowl. In a pinch, frozen corn will do, but try, try, try to get fresh.
Roast and peel 1 red pepper, or for extra-fast fixing, open a jar of any roasted red peppers. (I always use peppers made by my morning coffee buddy Ron Mezzetta). Chop the peppers into small bites.
Mix the peppers into the black beans.
In a skillet heat about 2 Tbs of olive oil
When the olive oil is hot, toss in the corn kernels and saute them lightly until they soften.
Mix the sauteed corn with the beans and peppers.
In a small bowl mix together
3 Tbs of sherry vinegar
6 Tbs of olive oil
Salt to taste
Add a bit of lime juice
Whisk it well and pour it over the salad. Toss everything together well, taste for seasoning and adjust if necessary.
Just before serving mix in some chopped fresh cilantro.
And there it is, from shelf or freezer to table in about a half hour. Who says stuff has to be complicated? Coming up next bottle gourd, the zucchini on steroids. Follow along on Twitter @kathygori