Wednesday, July 22, 2009

fruits of labor: top secret bean salad

this is my favorite salad to eat, make, bring, look at.... ok you get the idea. its colorful, flavorful, easy to make and generally fun! so im finally going to divulge my top secret fiesta salad recipe -

2 10oz. cans of black beans (you could make em fresh to but i see no need unless you are crazy)

2 ears of corn boiled or 2 8oz cans of whole kernel corn

1 4oz can of whole green chilies

1 medium sized orange pepper cut into small chunks

1 cup of finely shredded red cabbage (mandolin suggested)

1/4 of a small red onion

2 scallions

6 tbsp of olive oil

1 tsp of orange juice (fresh or otherwise)

1 1/2 limes zested and juiced

3 tsp of red wine vinegar

1 1/2 tsp of cumin

2 tbsp of chopped fresh cilantro

salt and pepper

ok i know it seems like a lot of ingredients but its gonna be amazing trust me - combine everything in a large bowl

drain and rinse black beans, add to bowl

drain and rinse corn if using canned or cut kernels away from cob after cooking - toast in a dry frying pan over high heat stirring constantly until skins are blistered, and dark brown (you will get a combo of all these looks but you don't want to burn them just give them a true toasting) - then add to bowl

drain and rinse whole green chillies, dice and add to bowl

dice red onion and add to bowl

slice all parts of the scallions into 1/16" rounds and add to bowl

cut orange pepper into small chunks and add to bowl

finely slice red cabbage (its easiest on a mandolin) and then run your knife through it a coupla times just to make the strands a bit shorter (so that later no one has to contend with them dangling half in half out of their mouth, ew)and add it to the bowl

then just add everything else except the cilantro and S&P. stir it with a rubber spatula so as not to mush the beans up. add S&P to taste, remember its a lot of veggies and beans so it may require more salt then you would have though - very last thing fold in the cilantro. cover and chill up to a full day ahead but at least 1 hour.

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