Monday, 9 September 2013

Simply Summery: Black Bean Salad with Lime

When I originally wrote this recipe corn season was in mid swing. The summer, the heat and this pleasant thing to eat were all readily available. However, with moving, the start of my MA and a complete change in lifestyle this post was delayed, delayed, delayed, whoopsies! Needless to say, although the cold is returning and us students are back to the grind we're lucky enough to be able to enjoy the end of our late summer bounty.

On that note, nothing quite says late summer like the fresh firm flavour of good local corn on the cob and juicy fresh peaches. While peaches are quite averse to Quebec weather, a tragedy which forces us to rely on our dear neighbours les ontariens, no one can complain about our corn crop. For those of us who eat corn on the cob, and who don't see it simply as something that is "pour les vaches" ie for cattle, like some Parisian urbanites I've heard of, we are familiar with the amazing taste provided by only the most perfectly ripe ear of this summery carb.With this in mind, here is a perfect little recipe that does justice to this tasty veggie and makes a lovely home for all that corn you may have cooked in an overzealous barbecue moment, a crime we're certainly all guilty of.


Duplicate it according to how much leftover corn you have, this makes a nice fresh addition to a potluck!

Ingredients:

-2 green onions
-Juice of 1/2 lime
-1 cup black beans
-1 mango
-1 corn
-dash of tamari (or other light soy sauce)
- A small handful of cilantro (optional)

Directions:
1) Remove all corn kernels from the cob, running a sharp, thin knife down it.
2) Prepare the beans (either by rinsing canned ones or re-hydrating dried ones) and combine with the lime juice.
3) Chop the green onions and cut the mango into bite-sized cubes, combine all ingredients. The main goal here is to get everything bite-sized (ignore my over sized mango chunks, I was being lazy) so a well mixed spoonful gets you a blast of sweet, salty, starchy, fragrant and sweet.
4) Enjoy alongside some fish tacos with chipotle mayo and a big, tall, cold cocktail in the sun!






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