I must share this awesome side dish recipe that I found in my Martha Stewart Everyday Food magazine (I received a free one-year subscription after redeeming my points for recycling at our house!).
The first step was the slice the kernels off three corn cobs. I used Rachael Ray’s tip for placing the cob atop a smaller bowl inside of a bigger one, for catching the kernels. Does that make sense? If not, here’s what I did:
Minimal cooking required! I cooked the corn over medium-high heat in 1 tsp of vegetable oil until it started to lightly brown. It smelled like popcorn! (Which…I guess makes sense?).
The final step was to mix the cooked corn into a bowl containing:
- black beans (one can, drained and rinsed)
- avocado (one half, cubed)
- lime juice
- serrano chili pepper (one tsp, finely minced)
- salt and pepper
So simple! And so delicious! I could simply eat heaping piles of this corn & black bean salad for dinner and be satisfied. This will definitely become part of my regular dinner rotation. Since the recipe contains avocado, I can imagine leftovers would probably not keep well, since the avocado would brown. Luckily that was not a problem in our house – we had no problem polishing off the salad between the two of us.
I served it as a side with Fajita Turkey Burgers.
After dinner I ran two fast miles:
Currently listening to: Already Gone – Kelly Clarkston.
..Oh, hush. Heard it on the radio today; been stuck in my head. Five Cent Femme would beat me.