Wednesday, July 14, 2010

Tex-Mex Corn and Bean Salad

This was one of the sides served at our Chihuahua's first Mexican-themed birthday party. We made three times the recipe to feed 40 people, but this recipe should feed about 10. If you don't like spicy food, go easy on the cayenne pepper.

Ingredients for Salad:
3 tablespoons olive oil
1 onion, diced
1 tablespoon kosher salt
2 teaspoons smoked paprika
1/2 teaspoon cayenne pepper
2 cans of sweet corn, drained
1 dried bay leaf
3/4 cup chicken broth
2 (15-ounce) cans black beans, rinsed and drained
1/4 cup chopped fresh cilantro leaves


Ingredients for Dressing:
2 tablespoons lemon juice
2 tablespoons lime juice
3 tablespoons agave nectar or 2 tablespoons maple syrup
2 tablespoons lemon zest
2 tablespoons lime zest
1/4 cup extra-virgin olive oil
Pinch of kosher salt
Pinch of freshly ground black pepper

Directions for Salad:
In a large skillet, heat the oil over medium-high heat. Add the onion, salt, smoked paprika, and cayenne pepper. Cook for 6 to 8 minutes until soft. Add the corn kernels and bay leaf. Cook, stirring constantly, for 2 minutes. Add the broth and black beans. Bring the mixture to a boil, reduce the heat and simmer for 4 minutes. Remove the pan from the heat. Remove bay leaf and serve salad on a bowl. Top with dressing.

Directions for Dressing:
In a small bowl, combine the lemon juice, lime juice, agave nectar (or maple syrup, if using), lemon zest, and lime zest. Whisk in the olive oil until the mixture is smooth. Season with salt and pepper, to taste. Pour the dressing over the salad and mix well. Season with salt and pepper, to taste. Garnish with chopped cilantro and serve warm or at room temperature.

Kitchen Essentials:
Stove
Large skillet
Wooden spoon
Knife
Cutting board
Measuring cups and spoons
Can opener
Strainer
Serving bowl
Small bowl
Whisk
Zester


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