Saturday, May 30, 2009
Friday Foodie A Day Late
I missed my Friday Foodie post because I:
a. am lazy
b. decided to participate in the Spin Cycle
c. am lame
d. haven't unpacked all my kitchen crap
e. all of the above.
If you answered e: all of the above, Ding, Ding Ding! You win a prize. not that I'm giving out prizes this time but I'm just saying you deserve one. Okay, I'll shut up now.
To make up for my lack of ambition I actually made something today. Did I cook? No, not really. I made a salad/salsa. This is a go to recipe for me. It also satisfies a lot of my requirements for recipes. 1. not be a pain in the ass; 2. use stuff I have in my house; 3. make my boys happy. If it can achieve awesome status than I am all over it.
Grilled Corn and Black Bean Salad
1/2 jalapeno, seeded & diced
1/2 red Bell Pepper, seeded & diced
2 large tomatoes, seeded & diced
1 clove garlic, chopped
1 cup black beans, canned, rinsed
2 ears corn, cooked, grilled & cut from the cobb
1 cup onion, diced
1/2 lime, juiced
2 tablespoons olive oil
1 tablespoons chili powder
1 tablespoons cumin
1/4 cup cilantro, chopped
Combine everything except the corn. Coat cooked corn (I used leftover) in olive oil & chili powder. Place on hot grill. Grill for 5 to 10 minutes or until you get some really nice grill marks. Grill marks = caramelization = Yummy. Cut off of the cobb. Combine with other ingredients. Squeeze lime over the top. Add salt, pepper and cumin to taste. Chill for at least 1 hour to combine the flavors.
I use this on everything. Add a cup of cooked rice for a summer salad. A couple of cups of hot spaghetti or bowtie pasta and cubes of fresh mozzarella for a wonderful dinner. Slice up some potatoes and layer it with cheese and salad to make a terrific au gratin. Or as simply piled on a tortilla chip.
Yes, Julie that is a pink drink. I wish you were here to enjoy it with me.
I'll be adding this to the comprehensive bean cookbook that I am working on. Please give it a try. Let me know what you think.