I’m a big believer in make-ahead meals.
I totally agree with that guy Chris Kimball (you know, that editor with the glasses at Cook’s Illustrated?) that the best meals served with effortless grace come fromΒ good planning and foresightΒ combined with aΒ solid culinary knowledge.
Thankfully this recipe doesn’t require too much culinary knowledge.
Just a little bit o’ slicing and dicing.
Seriously, this salad tastes like candy it is so yummy.
The recipe is adapted from one of my favorite food blogs Once Upon a Chef.
I’ve tried three of her recipes now and this girl has yet to let me down.
Serve it as a side dish with beef or chicken or as a special topping for tacos.
The original recipe calls for diced avocados to be added right before serving, but I left them out because I was also serving my guacamole.
Just be wary of the fact that if you do add avocados, they will likely get brown and mushy by the time you’re eating leftovers.
- 4 ears fresh corn cobs, cooked, cooled, and kernels removed
- 1 15-ounce can organic black beans, drained and rinsed
- 2 red bell peppers, diced
- 6 cloves garlic, minced
- 1 medium shallot, minced
- 4 tablespoons extra-virgin olive oil
- 2 teaspoons lime zest (easier when you zest limes before juicing them)
- 6 tablespoons fresh lime juice (about 2 limes)
- ΒΌ cup chopped cilantro
- 1 teaspoon salt
- 1 Β½Β tablespoons sugar
- 1/8 β€“ ΒΌ teaspoon cayenne pepper (start with 1/8 tsp. and adjust spiciness to taste, or omit altogether if serving small children)
Boil a pot of water and cook corn cobs for about 4 minutes. Remove, let cool for a bit, and slice off kernels with a sharp knife.
Combine all ingredients (but the avocados) in a large bowl and mix well. Season to taste.
Cover and chill for a few hours or overnight.
Serve alone as a side dish or as a topping for tacos.
Leftovers can be usedΒ on a bed of romaine lettuce as a salad, mixed in with scrambled eggs, or as a topping for nachos.
peaches and cake