Do you like the spice cumin? Yeah? Great because I have an entire jar of it spilled on the floor of my car. All it took was one nascar-style left turn. I'll be paying for that for days it smells like. Feel free to bring your teaspoon and help yourself. At least now I have the mystery solved as to why my car smells like a mediterranean potluck party. Ok back to today's recipe which unfortunately contains no cumin. This recipe is the throw-together type, which means you can play with the ingredients and measurements to your taste. I had a few extra vegetables that I needed to use up so I chopped a little zucchini and squash. This salad is great wrapped up in a tortilla or served as a salsa. It's delicious with some sliced avocado too.
Recipe
1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper
Directions
Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!
Recipe adapted from Rachael Ray
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