Corn Me On
Fine. This post is a bit overdue, as you will notice by the fresh corn usage. But it went over so well, I expect everyone to remember this recipe for next summer.
I actually made this groundbreaking dish for Yom Kippur dinner, pairing nicely with SAG’s Tomato Salat.
Okay, so groundbreaking may be a bit of a stretch. As you can see by the picture, it’s a corn and black bean salad. But, what makes this groundbreaking is that it’s the first time we’ve brought in a Tex-Mex dish to the holiest of Jewish dinners. Watch out Ann Coulter – the Jews are “changing.”
Grilled Corn and Black Bean Salad
Grill 4 ears of corn until it starts to blacken on all sides, scrape the kernels into a bowl. Add half of a diced red onion, 4 snipped scallion stalks and 4 cloves of chopped garlic. Season with extra virgin, and kosher salt and freshly ground black pepper. Drain and wash black beans and add them in. Squirt salad with half a lemon and half a lime. Just before serving, toss in one head of chopped red leaf lettuce with one diced avocado and roughly chopped parsley. You may want to add a touch more extra virgin and S&P.