This is a delicious salad that I make everytime it is fresh corn season. Although the recipe calls for cooked corn, I always use raw. You can also substitute canned black beans.
Adapted from Mollie Katzen's Still Life with Menu. You can get the complete recipe online from the A Life Divided blog. Although I often cook my own beans, I've show this adaption with canned black beans.
2 cans black beans
2 cups raw corn (about 2 largish ears worth- make sure it is organic!)
2 medium-sized cloves garlic, finely minced
1/2 cup well-minced red onion
1/4 cup extra virgin olive oil
1/4 cup fresh lime juice
1 teaspoon cumin
1/2 cup minced fresh parsley
In a large bowl, combine beans, corn, minced garlic, red onion, cumin, olive oil, and lime juice. Salt and pepper to taste.
**Delicious. We ate it with tortilla chips.
This blog is designed to help you use the produce from your CSA harvest box. I design the meals based on the goodies from the Los Poblanos Organics CSA in Albuquerque, New Mexico. Lots of recipes to choose from, photos from my plate, and comments on each. The weekly plan including the harvest box contents can be found in the left-most tab named This Week's Menu. Enjoy!
Friday, July 8, 2011
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