We asked our authors to share with us some of their favorite recipes. Be it food or drink. This is what we got.
Written by Karen Harris
My go-to summer recipe is for Black Bean Salad. I adapted it from a 1990 Gourmet Magazine recipe, which called for soaking beans overnight and using fresh corn. I do use fresh corn in the summer, if I have leftover ears, but canned works just fine. It is a terrific side dish for grilled meats, tacos, grilled fish, or with chips for a quick lunch. It only keeps about 48 hours, but I rarely find it left in the fridge that long.
Black Bean Salad
2 15oz cans black beans, rinsed and drained
1 15oz can corn kernels, drained
2 large tomatoes, seeded and diced
1 bunch fresh cilantro, rough chopped
1 bunch scallions, diced
2 lemons, juiced
1 cup olive oil (may use extra virgin)
salt to taste
In a large bowl, combine first five ingredients. In a small bowl, whisk together the olive oil and lemon juice, adding salt to taste. Pour vinaigrette over the salad, stir, and cover and refrigerate at least one hour. Allow to sit out thirty minutes before serving. Serves 6.
No comments:
Post a Comment