it is so easy. we get the organic veggies from my parents, friends, or the lady that runs a veggie stand down the road. have a kid help with shucking the corn and you're all set.
ah, this is the essence of summer. you just need a warm day, a cool lake, a shady tree, and a bunch of people you love to make it better. it is really beautiful, so make sure you have a gorgeous bowl to showcase it in (especially since it disappears so quickly!).
summer salad
4 ears of corn, shucked
1 can of black beans, extremely well rinsed
half an onion, thinly sliced
one yellow pepper, diced into smaller pieces
6 plum tomatoes, diced
2 T fresh lime juice
2 T olive oil
one small can of green chilies, optional (you know i don't put this in)
sea salt, to taste
blanch the corn for 3 min, cool quickly in cold water. cut off the cob. put in a bowl, add the beans, yellow pepper, onion. sprinkle with sea salt. add the lime juice and the olive oil. stir all around. you can make this earlier in the day and let it sit for a while, if you'd like. near serving time, add the plum tomatoes and stir.
you'll be wishing you'd made more, as one lucky person cleans out the bowl. i don't like it refrigerated, so i try to judge how much we'll eat and adjust the quantities accordingly.
(psst...the sauce left at the bottom of the bowl tastes really good if you dip french bread into it. heh heh.)
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Comments: 36
mary - you are too funny!! ;) he knows. he complains abt it sometimes, all the weight he's gained and had to exercise off, since we've met. ha ha. better to eat well, i say.:)
Thanks Jessie!
I meant to address the cilantro comment to Patricia
The taste is better and so is the texture.
They are more nutritious because the water-soluble B vitamins don't have to languish for an unkown time in water that somebody drains into the sink. Also because you don't have to add salt to the dry ones you ciik yourself.
And they are much cheaper. You can keep them for a long time in your pantry in dry form. You can freeze home-cooked ones without water to use on the run, thus retainng a bit more vitamin content.
It really is not more trouble to h0ome cok them! Choose the amount you want and wash in several changes of water. Put in a boel full of water and discard the ones that keep floatin agter a few minutes.
Put the rest in a saucepan and cover with water. Add a bay leaf. **NO salt!** (Salt makes them toughen.) Simmer--do NOT boil--for 1-2 hours (depends on a number of factors) until you casn mash them easily with the back of a spoon on the side of the pan. Add water as needed during cooking but not too much.
Remove cooked beans with a slotted spoon to use in the salad (or any other dish). Freeze the water to use next time or for soup base.
If you're making black bean soup, of course, you keep the water rght there and add the remaining ingredients.
My black bean salad has no tomatoes (I'm allergic to them) and includes lots of diced peppers in different colors and degrees of heat.
i don't like cilantro or garlic in this (gasp!!!). i like it just plain and fresh....i can't even blv i said that, i am garlic queen. haha.
can't go wrong, however you adapt it!! it's all good.
lisa - if you like pinto beans, try them! i personally liked the tiny black lentils we used yest far more than the regular black beans. yum, yum!!
did i say yum? haha.
please send more cookies. they don't feed us here at gather.
love, the gather staff : )
jen - will do. what a blatant plea. how can i not honor it? i am still laughing!!! how abt next week?? oh wait, we'll be gone. the week after, ok?