Spanish Salad
June 23
I got this salad from my sister-in-law. She likes it because you can prepare it ahead of time and leave in the fridge. Also as there’s nothing in it that can spoil, you can take it to a BBQ on a hot day and not worry about it sitting in the sun for hours.
Serves 4.
Ingredients:
2 ears of corn
1 ½ cup cooked black beans
1 cup diced cucumber or zucchini
¼ cup diced red onion**
2 medium tomatoes, diced
½ teaspoon smoked paprika, plus a pinch
1 Tablespoon cilantro
3 Tablespoons lime juice
4 to 5 Tablespoons olive oil
Salt and pepper to taste
**I can’t eat raw red onion so I also toss the red onion with a little olive oil and put on one end of the baking sheet and cook with the corn. This doesn’t take away from the flavor.
Preparation:
Cook corn in boiling water for 20 minutes. Remove corn from the cob and toss with 1T of the olive oil, a pinch of salt, a pinch of pepper, and ½ teaspoon paprika. Coat a baking pan with 1 tablespoon of olive oil. Place corn on a baking pan and bake at 450 degrees for 10-12 minutes or until the corn is tender and a little browned. Remove from oven and let cool.
In a salad bowl, toss corn with beans, red onion, zucchini or cucumber, tomatoes, and cilantro.
Dressing:
Combine the remaining olive oil, lime juice, salt, and paprika and toss with vegetables. Adjust seasoning to taste.
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