Tuesday, July 19, 2011
It's Too Hot to Cook
When the heat index in Minneapolis is about the same as the temp in Phoenix, it's too hot to cook. One of my stand-by dinners is a roasted chicken from the supermarket. Or sometimes we cook marinated chicken breast on the grill but today it's too hot for grilling, too.
This side salad is a summertime staple here. It's low calorie, high fiber and bursting with flavor. Another plus- it keeps several days in the refrigerator.
Black Bean and Corn Salad
1 can (15 ounces) black beans, rinsed and drained
2 cups sweet corn (an 11 ounce can or corn kernels from two ears of local sweet corn)
1 red pepper, diced
1/4 cup chopped green onion
3 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon olive oil
1/2 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
Combine the black beans, corn, red pepper and green onion in a medium bowl. Whisk the lime juice, soy sauce, olive oil and cumin in a small bowl. Pour dressing over vegetables and toss. Cover and refrigerate several hours before serving. Season to taste with salt and pepper. Sprinkle with cilantro before serving.
Note: At the peak of summer, I prefer to use local sweet corn. From late July to early September, we eat corn-on-the-cob almost every day. For the recie, I cook two extra ears and cut the kernels from the cobs. I've also used frozen corn and canned. I prefer the crunch that canned corn provides over the frozen.
Posted by Pat Sinclair