Saturday, August 15, 2009

delicious dinner

earlier today i pulled out my super salad selection cookbook and started perusing through it for something to make with dinner (there is no link to this cookbook because i got it years ago on the bargain table). i came across 'tex-mex corn and black bean salad' that instantly got my mouth watering. i knew it would work perfectly with out lemon butter toasted crumb flounder and basmati rice. it's a very simple recipe i want to share it with my fellow readers.

tex-mex corn and black bean salad
'this healthy salad has only the smallest amount of oil in it, with the juice from the corn used a substitute for part of the oil. unlike some other tex-mex bean dishes, this one does not depend on fat for flavor, and it is nutritious and low in calories.'
serves 6-8
ingredients:
- 12 oz can whole-kernal corn, drained with juice reserved
- 15 oz can black beans, drained and rinsed
- 1 red bell pepper, finely chopped
- 1/2 cup chopped scallions
- 1/2 cup chopped red onion
- 1 garlic clove, finely chopped
- 1 medium tomato, chopped
- 1 jalapeno chile, seeded and finally chopped (optional)
- cilantro sprigs or red onion wedges to garnish

dressing:
- 1/4 cup corn juice, measured out from the reserved juice
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 3/4 tsp hot pepper sauce
- 1/2 tsp chili powder
- 1 tbsp fresh lemon or lime juice
- 1 tbsp chopped fresh cilantro

in a large bowl, combine the corn, beans, bell pepper, scallions, red onion, garlic, tomato and jalapeno. set aside. to make the dressing, place the corn juice, vinegar, olive oil, hot pepper sauce, chili powder, lemon or lime juice and cilantro in a jar with a tight-fitting lid. tighten the lid and shake to mix well. pour the dressing over the salad and stir to mix. cover and refrigerate for at least 6 hours, or overnight. to serve, transfer the salad to an attractive bowl and garnish with a few sprigs of cilantro or thin wedges of red onion.

the only things we did differently (because we are rebels and don't always follow directions): we omitted the hot pepper sauce, used more lime juice than specified, and didn't let it sit for 6 hours. we couldn't wait that long to enjoy it!

10 comments:

Pink Heels said...

Yummy! I have added those ingredients together in the past but I never thought about creating a special dressing. Thanks for the recipe. I will definitely have to try it!

Globetrotting Cacti said...

That looks so yummy and I agree, there is no way that i could wait 6hours to eat it!

The Cooking Accountant said...

Mmmm! Looks delicious!

I was out of commission for a while so I didn't get a chance to comment on your Plan B. It sounds awesome and I wish you the very best of luck. I know you will be very happy!

michele said...

Yum! That looks delish! And so colorful too!

Grammy said...

That look so yummy.
I would like to invite you to Wrecking Sisters reunited
http://artwreckage.blogspot.com/
Please stop by if you would like be a part of the fun

Donica said...

This looks Super Tasty!

City Girl said...

This looks absolutely wonderful :)

Carolyn said...

YUM! I MUST try this one. Corn is my fave food ever!!

Indie.Tea said...

The dinner looks and sounds just delicious!

Bellini Valli said...

A corn salsa is so in season right now as well as delicious Melita.