Corn, Tomato and Black Bean Salad-Summer

This versatile recipe is a delicious accompliment to grilled beef. If you make extra serve the next night tossed with ziti pasta. I like it for a dip with corn chips. It keeps for a few days so make enough to try it several ways, you won't get tired of it.

Serves 8

2 teaspoons cumin seeds
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
2 large heirloom tomatoes seeded and diced
3 cups sweet corn kernels (yellow or white, about 5 large ears)
1 cup cooked black beans
4 tablespoon chopped cilantro
Kosher salt and freshly ground black pepper

1. In a dry, medium non-reactive sauté pan over high heat, toast the cumin seeds. Stirring frequently, until fragrant, about 2 minutes. Let cool and grind in a spice grinder on in a mortar.

2. In the same pan, heat the olive oil over medium heat. Add thed corn kernels and sauté for 1 minute. Add the garlic and sauté another minute. Add the black beans, ground cumin and season with salt and pepper. Stir in the tomato and cilantro just before serving.
Serve warm, or room temperature. The salad will keep for 2-3 days covered in the refrigerator.

©2011 Julie Logue-Riordan

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Copyright © Julie Logue Riordan, Cooking with Julie