Saturday, September 25, 2010

Ensalada de frijoles con Maiz Asado/ Bean & Corn Salad

Serves 8 Prep Time: 10 min Cook Time: 5 min


2 T vegetable oil
3 cloves of garlic, finely chopped
¾ C chopped onion
1 C frozen corn or a 15 oz can, drained
1 tsp ground cumin
2 C black beans (cooked) – I used about 1/3 cup of cooked lentils & reduced the black beans
1 T mayonnaise (about) (guess where I got the recipe, yup, online, but 1/2 C! is not necessary.)
2 plum tomatoes seeded and chopped
1 jalapeno pepper – I used a sweet- hot yellow pepper, chopped fine, (for kids, just use pepper)
3 Tbsp chopped fresh cilantro
Squeeze over ¼ of a lemon or 1/2 lime
¼ tsp salt or to taste

Cook the garlic, onion and stir until turning transparent, add the corn and cumin and continue 2-3 minutes or until onion is tender, stir in remaining ingredients. Serve warm or chill.

I served on corn tortillas with a sprinkle of parmesan and grated jack cheese. Put under broiler til just melted. This would be great over hot or cold rice, or served on lettuce as a salad chilled.

It’s a definite pleaser. VERY FAST!

(Even if you cook your own beans, just start them with the lentils after lunch, bring to a boil, boil 5 minutes, let stand an hour, drain and recover with water and bring to a boil, cook on low – they’ll be just right around 4-5pm, have everything else ready and add the beans, then lemon and mayo.)

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