CORN, TOMATO and BLACK BEAN SALAD
This versatile recipe is a delicious to use corn and tomatoes in the summer. You could serve this tossed with bow tie pasta for a main coarse or corn chips as a dip instead of a salad. It keeps for a few days so make enough to try it several ways, you won't get tired of it.
Serves 8
2 teaspoons cumin seeds
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 large heirloom tomato, seeded and diced
3 cups sweet corn kernels (yellow or white, about 5 large ears)
2 cups cooked black beans
Kosher salt and freshly ground black pepper
1. In a dry, medium non-reactive sauté pan over high heat, toast the cumin seeds. Stirring frequently, until fragrant, about 2 minutes. Let cool and grind in a spice grinder on in a mortar.
2. In the same pan, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute. Add the tomato and corn kernels and sauté for another minute. Add the black beans, ground cumin and season with salt and pepper. Serve warm, or cover and refrigerate for up to 2-3 days.
©Julie Logue-Riordan 2009