Today was another remarkable gift of high energy and lower-than-usual pain in my feet and legs! Hooray!
Luci and I went to Trader Joe's AND Central Market and got ingredients for a corn and black bean salad that is my all-time favorite! I've had this recipe for years but it makes enough for an army, so I hadn't made it in a long time. I'm currently recovering from all that chopping and standing, but I'm also wolfing down a bowlful of it.
Here's the recipe if you want a delicious and refreshing salad for these summer days.
Southwest Salad
2 cups dried black beans
2 cups corn
2-3 medium sized cloves of garlic, freshly minced
A heaping 1.2 cup of finely minced red pepper
1 medium sized red onion minced
1 t. Salt
1/2 cup olive oil (plus 1-2 T for the tortillas)
1/2 cup fresh lime juice
2-3 t. whole cumin seeds roasted in cast iron pan
1/2 cup minced cilantro
1/2 cup minced parsley
1 t. Crushed red pepper
Finely ground black pepper
3-4 corn tortillas.
- Soak the beans overnight. Or at least 4 hours. Drain. Place in a kettle of fresh water. Bring JUST to a boil, then cover and turn heat way down.
- Cook at a very slow simmer with no agitation in the water until the beans are tender, about 1 1/4 or 1 and a half hours. When cooked drain and rinse thoroughly in cold water. Then drain again.
- IN a large bowl combine beans, cooked corn, minced garlic, red onion, bell pepper, salt, and olive oil and lime juice.
- Roast the cumin seeds and stir, then put them in the salad—along with cilantro, parsley, crushed red pepper and black pepper. Mix gently.
- Lightly brush both sides of each tortilla and cut into strips about 1.4 inch wide and 1 1/2 inches long. Toast them lightly in a pan or a 350 oven. Scatter over the salad when you serve it.









