Today for lunch I decided to make a variation on a recipe I found in the Daily Texan. Here’s what I made:
Corn and Black Bean Salad:
2 ears of fresh corn, husked
Juice of 1 Lime
1 Tbsp. extra virgin olive oil
1/4 cup chopped fresh cilantro
1/2 tsp. salt
Freshly ground pepper to taste
1 15-oz can black beans, rinsed
1 C shredded red cabbage
1 large tomato, diced
1/4 C minced red onion
2 fake chicken patties (optional, or use real chicken)
2 C salad greens
1. Steam corn, either by putting the corn about 1 inch water in a shallow microwave safe container and heat in microwave for 5 mins. or in a steamer tray on the stove.
2. When cool enough to handle, cut the kernels from the cob with a knife.
3. Whisk lime juice, oil, salt and pepper in a bowl. Add the corn, beans, cabbage, tomato and onion and toss to coat. Refrigerate until ready to serve on top of salad greens. Top with fake chicken heated following directions on package.
In my boyfriend’s words “This is a great summer meal!”