Sunday, April 23, 2017

Dump and Stir Corn and Bean Salad


I call this a salad, but it can serve as the starch for a meal. I love the tastes, and I rejoice in the fact that in the summer you can prepare it from farmers market fresh items, but, in the winter, it is nearly as good with canned or frozen ingredients.

The name stems from the fact I often contribute this dish to potlucks.  When I do so, I put the individual ingredients in baggies When I arrive, I dump the ingredients in the service vessel with the spices and dressing and stir the mixture well. That way the salad tastes more fresh.

I suggest you follow the recipe one time and then modify the salad to fit your own taste. For example, 3 or 4 shakes of Sriracha would add a serious bite you might prefer.

Ingredients

2 cups firm cooked beans or peas (black, pinto, black eyed, lady, field, red kidney) thoroughly rinsed.
2 cups corn (try grilling whole ears and adding the charred kernels)
1 cup seeded and diced tomato (in the winter, halve or quarter cherry tomatoes)
1/2 cup seeded and diced sweet pepper
1/2 cup diced cucumber (if using grocery store cucumbers, peel and seed them)
1/2 bunch green onions, sliced in 1/4 inch rings
2 radishes, sliced thin
1 medium small jalapeno, seeded and small diced
optional: 1/4 cup minced cilantro leaves
optional: one small squash or zucchini, diced
spice blend:
   1 teaspoon chili powder
   1 teaspoon salt
   1 teaspoon garlic powder
   1/2 teaspoon cumin
dressing:
   1 Tablespoon fresh lemon juice
   4 Tablespoons extra virgin olive oil

Method

Dump the beans and all the vegetables in the service vessel. Add most of the spice blend. Whisk the dressing and add it to the salad. Stir the mixture well. Taste and add the remaining spice if desired. The salad may also require additional salt and/or lemon as well.




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