Friday, July 18, 2014

A Summer Salad

A fresh, crispy salad is a perfect lunch or side dish on a hot summer day. Bright yellow corn atop leafy greens and fresh cilantro coated with a homemade black bean dressing make a great summer time meal. A good portion of cheese helps to cut the heat from the spicy dressing. Serve this salad on its own or with some grilled chicken or steak, and I promise that you won't be sorry.

Corn and Black Bean Salad
1 head green leaf lettuce
1 head iceberg lettuce
1- 15 ounce can black beans, drained
¼ cup reserved bean liquid
¼ cup plus 3 tbsp cilantro
1 small onion, finely sliced
½ bell pepper, finely sliced
2 cloves garlic, chopped
1 tsp oil
3 tbsp canned jalapeno peppers
1 tsp ground cumin
¼ tsp cayenne pepper powder
¾ cup shredded mozzarella cheese
2 ½ cups cooked corn off the cob
Heat the oil in a large pan over medium heat. Add the onion, bell pepper, and garlic. Cook for about 10 minutes until lightly browned, stirring occasionally. In a high speed blender or food processor, combine the beans, bean liquid, ¼ cup cilantro, onion and pepper mixture, jalapenos, cumin, and cayenne pepper. Blend until creamy. Refrigerate for 2 hours. Before serving, wash and dry the two heads of lettuce. Cut them up into bite size pieces. Toss the lettuce with the corn, cheese, and remaining 3 tablespoons of cilantro. Pour the dressing over top and stir to coat.

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