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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Mary Filmore
Servings: 8
This is a unique and flavorful salsa-styled salad. Adding black beans gives it substance, and the peppers give it color and spice.
⅓ cup olive oil
2 small jalapeño peppers, seeded and finely minced
1 small red or white sweet onion, finely chopped (¾ cup)
1 large ripe tomato, chopped
½ cup fresh cilantro or parsley, finely chopped
¼ cup fresh lime juice
1 minced clove garlic
½ teaspoon ground cumin
½ teaspoon ground coriander
2 freshly cooked cups black beans, or 2 cans (15 ounces each) rinsed and
drained
2 cups corn kernels
1 small red bell pepper, seeded and chopped (¾ cup)
1 small orange bell pepper, seeded and chopped (¾ cup)
Drain and rinse the beans. This is better if you use fresh corn on the cob for the corn. Place the cobs in boiling water for about four minues. Remove and cool in ice water. Slice the kernals from the cob. Some of the kernals will stick together. Do not break them apart. Mix all the other ingredients together and gently fold in the corn. Chill a few hours and serve.