Zesty Black Bean & Grilled Corn Salad

July 22, 2014

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I’ve got a great Summer Salad recipe for you today. Zesty Black Bean & Grilled Corn Salad is just the perfect dish to enjoy on those hot and steamy days. Served cold it is wonderfully refreshing, and just bursting with fresh summer flavours. Not to mention, this baby has got a bit of a kick to it! With all of those jalapenos, cayenne peppers and red pepper flakes, your taste buds will sit up a take notice! Now I prefer to grill up some corn to use in this recipe. I know it is a bit of extra work, but it is so worth it. Corn is in season right now and there is an abundance of it at all of the local markets. Lovely fresh corn, spiced up with a marinade and fired over a grill just puts that frozen or canned corn to shame!

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This dish is very versatile and works great as a side salad, is very tasty over some greens as a Meatless Monday entrée or makes a delicious salsa served with tortilla chips. I most recently served it along with some Carne Asada Tacos (recipe soon to follow – stand by) and folks went wild! Definitely add this little gem to your summer recipe book of tricks!

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Zesty Black Bean & Grilled Corn Salad

recipe slightly adapted from: Bowl of Delicious

Ingredients:

  • 1/4 cup olive oil
  • 2 teaspoons honey
  • juice of 3 limes
  • 1/4 tsp cumin
  • pinch of cayenne pepper
  • pinch of red pepper flakes
  • salt and pepper to taste
  • 2 cans black beans, drained and rinsed
  • 2 cups of fresh grilled corn (scroll down for recipe)
  • 1 -2 jalapenos, diced fine
  • 1/2 red bell pepper, diced fine
  • 1/2 cup chopped fresh cilantro
  • 2 avocados, diced

Directions:

Prepare Spicy Grilled Corn as per the recipe below.

Whisk together olive oil, honey, lime juice, salt, pepper, cumin, red pepper flakes  and cayenne pepper in a large bowl.

Add black beans, grilled corn, jalapenos, red pepper cilantro and avocados to bowl. Toss gently to coat with dressing.

Refrigerate for at least 30 minutes prior to serving.

For the Spicy Grilled Corn:

Ingredients:

  • 3-4 ears of fresh corn in husk
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 2 cloves of garlic, finely chopped
  • 3/4 tsp Kosher salt
  • 1 tsp light brown sugar
  • ¼ tsp chili powder

Directions:

Combine olive oil, lime juice, garlic, salt, brown sugar and chili powder in small bowl and whisk together.
Preheat grill.
Peel back the corn husks, discarding all but a couple inner layers. Remove corn silk, then baste with dressing, and recover corn with remaining husk.
Grill on med-high for 20-25 minutes, turning 3-4 times during cooking time.
Remove the corn from grill and allow to cool a few minutes. Once it has cooled enough to handle, cut off stem end, place the flat cut end on bottom of large bowl, and use a corn zipper to strip the kernels from the cob. Or if you don’t have a zipper, run a small sharp knife down the length of the cob, slicing off kernels.

Enjoy!

Zesty Black Bean & Grilled Corn Salad brought to you by: Runcible Eats (http://www.leaandjay.com )

 

 

 

 


Salsa

April 23, 2013

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Cinco de Mayo isn’t far off and I just shared a great recipe with you for Carnitas Tacos, which I’m sure would be warmly welcomed at any Cinco de Mayo celebration. One of the fixings you will definitely need to have on hand when you make up a bunch of those afore-mentioned Tacos is a spicy fresh salsa. So I thought I’d go ahead and share my favourite salsa recipe with you. Salsa is easy to make, especially if you have a food processor. But even if you don’t, it is still pretty straightforward, just requiring a bit of chopping. And it tastes fantastic. Wonderfully fresh! So different from that stuff you find on supermarket shelves you’ll be wondering what in the world it was that you were eating out of those jars for all those years. Salsa which simply means “sauce” in Spanish has been around for a long time. In the mid 1500’s, Spanish Franciscan missionaries mentioned it in their writings as a dish the Aztecs enjoyed. And it is still being enjoyed today all over the world. As it turns out Americans have been eating a whole lot of Salsa. In 1991 it overtook ketchup as the top-selling condiment here! This homemade version goes along great with any mexican dish or simply on its own with a big old basket of tortilla chips. Make up a batch for any Cinco de Mayo celebration and you will be the talk of the town. But remember, it takes a little while for all of the lovely flavours to come together, so it is best if you can make this salsa at least 12 hours before you want to serve it. I usually make it the day before. So what are you waiting for? Get chopping!

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Salsa

recipe adapted from: Alton Brown

Ingredients:

  • 6 Roma tomatoes, chopped
  • 4 garlic cloves, minced
  • 2 seeded and minced jalapeños
  • 1 red bell pepper, fine dice
  • 1/2 red onion, fine chopped
  • 1 tablespoon olive oil
  • 1 lime, juiced
  • 1 cup fresh cilantro, chopped (We love cilantro, but if you don’t, you may want to reduce this a bit)
  • Chili powder, salt, and pepper, to taste
  • 5 Fresh scallions, chopped

Directions:

Get a large bowl out and set aside. I use my food processor to chop the tomatoes, red pepper, garlic and onion. I process each vegetable individually (with the exception of the garlic and onion which go in together) so that I can get them to the texture I prefer. As you finish chopping each vegetable, add it to the large bowl and then add in the olive oil, lime juice, cilantro, scallions and spices. Stir to combine. Place in refrigerator for up to 12 hours for optimum flavour infusion.

Serve with tortilla chips.


Breakfast Tacos with Griddled Cotija Cheese & Chipotle Lime Salsa

January 6, 2012

I know everyone is still probably thinking about sweet Christmas goodies right about now. Recipes for cookies, fudge and candies rule right now. Don’t get me wrong now, I do truly love cookies, and the majority of those other sugar laden sweets. But I might have possibly had my fill of sweets at this point. I know, that seems strange. Cookies are definitely a weakness of mine. But my husband and I also have another weakness. We love spicy food, and by spicy I mostly mean hot, the hotter the better. (Well, one Thai restaurant did give us a run for our money as far as our spiciness tolerance is concerned…) In fact, I have a confession to make. Jay, Gimlet and I are absolutely addicted to these chorizo breakfast burritos sold by Anita’s, a “New Mexico Style” Mexican restaurant which is located entirely too close to our house. It really does take amazing restraint on our part not to go there every week, which if we did, might be a joy for a taste buds, but would become oh so burdensome for the bathroom scale. That being said, I’m always on the lookout for spicy breakfast recipes that will keep me home rather than out on the highway, headed for Anita’s. Because believe me, if we walk in that door, we don’t just place an order for one breakfast burrito for that day. We inevitably leave with a Santa Clausian style sack full of burritos for the forseeable future, chips, dips, dinners, etc. Their food is that good and we are that weak! Go out and try it at your own risk, and don’t say we didn’t warn you! Anyway…I was very happy when I spied this recipe on one of my favourite blogs, Spoon With Me. Jenny was able to recreate this recipe from a breakfast taco served by a taco truck out in her neck of the woods. And let me tell you, this breakfast taco is fantastic! The griddled Cotija cheese adds amazing saltiness and crunch to the dish and the chipotle lime salsa gives it just the right amount of spicy kick! My first question when I read her recipe though was “What is Cotija?” Well, Cotija is a Mexican hard, salty, cow’s milk cheese. It is somewhat similar to parmesan. It is sold in small rounds or  in packages already grated. I have seen it in Whole Foods and Harris Teeter grocery stores. It may take you a bit of time to find it, but it is so worth it! These tacos are very easy to assemble. You just place a bit of Cotija in a hot pan, cook it for one minute or so until it is golden brown. Flip it over and cook the other side.

Griddled Cotija

Place the Cotija disc on top of a warm corn tortilla. Place scrambled eggs on top of the Cotija. Sprinkle freshly chopped onion, avocado and cilantro over the top. Finally, drizzle liberally with the chipotle lime salsa. And although the salsa is used as a topping in this recipe, it is really an attention grabber. Fantastic adobo chili flavour with quite a spicy kick as well.

Woah! Good Morning! This taco is just bursting with fresh, spicy flavours! I’m telling you, one bite and you’ll be addicted too!

Breakfast Tacos with Griddled Cotija Cheese & Chipotle Lime Salsa

yield: 8 tacos

Recipe from Spoon With Me

Ingredients:

  • 12 ounces Cotija cheese, crumbled
  • 8 large eggs
  • Kosher salt and freshly ground black pepper
  • 8 corn tortillas
  • Canola oil, to fill a small frying pan to 1/2 inch
  • 1 ripe avocado, halved, pitted and sliced
  • Chopped onion and cilantro for garnish
  • Chipotle Lime Salsa (see below)

Directions:

Griddle the Cotija:

Heat a nonstick frying pan over medium heat.  Wait until the pan is hot, then place 1/4 cup crumbled Cotija in the middle of the pan.  Spread the Cotija into a circle about 3 or 4 inches in diameter.  Cover the pan and cook for one minute, or until the Cotija is bound together, and the underside is speckled and golden.  Press it down with a spatula for 10 seconds, then flip.  Press down the other side and cook for an additional 30 seconds.  If not using immediately, the Cotija patties can be kept warm in an oven set to the lowest temperature for up to 10 minutes.

Soften the Tortillas:

Set a plate covered with paper towels beside the stove.  Heat the oil in a small frying pan until hot and shimmering.  Cook each corn tortilla until softened and just beginning to puff up in spots.  Remove from the pan and set on the paper towels to drain.  Blot any excess oil from the top with additional paper towels.

Scramble the Eggs:

Whisk the eggs, and season with salt and pepper to taste.  Scramble them as per usual.

Assemble the Tacos:

On top of each tortilla, layer the griddled Cotija, scrambled eggs, salsa, avocado, chopped onions and cilantro.  Devour while hot.

Chipotle-Lime Salsa

Ingredients: 

  • 2 tablespoons adobo sauce, from one small can chipotle chiles in adobo sauce
  • 2 chipotle chiles, from 1 small can chipotle chiles in adobo sauce
  • 2 tablespoons freshly squeezed lime juice
  • 1/4 cup chopped yellow onion
  • 2 tablespoons chopped cilantro
  • 1/4 teaspoon kosher salt

Directions:

In a food processor, puree the adobo sauce, chipotle chiles, lime juice and salt.  Add the  onion and cilantro, and pulse until everything is finely chopped.


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