Tuesday, August 9, 2011

Black Bean and Roasted Corn Salad














At some point last week, after a string of 150 degree days (okay, slight exaggeration, but really, the heat index was 115), I just did not want to turn on the stove. Or really, even move for that matter. Lucky for me, G2 had thrown a couple extra corn cobs on the grill the night before, so I went from there.

2 corn cobs, grilled, shucked and kernels cut from cob
1 can black beans, drained and rinsed
1/3 cup cojita cheese, grated
1 avocado, diced
1 tomato diced
good handful of cilantro, chopped
1 Tbsp onion, minced (red onion would have been better here)
juice of a lime
splash of red wine vinegar
1/8 cup avocado oil (or canola or olive oil)
dash of hot sauce
salt and pepper
jalapenos

Mix it all ingredients together gently and chill, if needed. (It was needed. Did I mention it was HOT?).

Although when I told G2 what we were having for dinner, his reply was, "really? salad? for dinner?", He ended up liking it. I served it in corn tortillas with cabbage slaw, so I guess that made it more like tacos. Graham liked all the components (I left the jalapenos off his). It would have been a great just salad over a big bed of the cabbage. Or, with tortilla chips, would probably make a good dip. For me, it was perfect, because there was no need to use any appliances. And, it was pretty tasty, too boot.

*For being so simple, this salad packed a decent nutrient punch. Lots of fiber from the corn, protein and fiber from the beans, a little calcium from the cheese, plus the great omega-3and omega-6 fatty acids in the avocado. These omega acids help remove the LDL (low-density lipoprotein) cholesterol from the body. LDL, or bad, cholesterol is the one that accumulates along vessel walls and causes blockages. From, like, trans-fats. Which, incidentally, are not found in nice, whole foods, like avocados.

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