Yield: 10 servings
|½ cup||Olive oil -=OR=-|
|½ cup||Canola oil; divided use|
|2 larges||Garlic cloves; finely minced|
|1||To 2 fresh jalapeno chilies; finely minced, seeds removed (optional)|
|2 teaspoons||Ground cumin;|
|1 teaspoon||Dried oregano; crumbled|
|3 cups||Fresh corn -=OR=-|
|3 cups||Frozen corn kenrels;|
|1 teaspoon||Kosher salt; OR TO TASTE|
|1½ cup||Frozen small green peas; rinsed drained|
|1 can||(15-oz) black beans;|
|1 can||(15-oz) cannalini; (small while beans) rinsed drained|
|½ cup||Green onion; chopped -=OR=-|
|½ cup||Purple onion;|
|½ cup||Fresh cilantro; chopped|
|1 tablespoon||Dijon mustard;|
|½ teaspoon||Black pepper;|
|¼ cup||Lime juice;|
Spoon 2 tablespoons of oil into a heavy frying pan over moderate heat. Add garlic, jalapenos, cumin and oregano. Saute until fragrant, about 30 seconds. Add corn and toss. Increase heat a little and saute 2 minutes. Add water, cover and cook 2 minutes. Turn mixture into a large bowl and add salt. Toss and let cool to room temperature. Add peas, beans, tomatoes, onion and cilantro. Make a dressing by stirring together mustard, pepper and lime juice.
Gradually whish in remaining oil. Pour over salad and toss thoroughly. Cover and chill. Before serving, garnish rim of salad with cilantro leaves and cherry tomatoes.
Source: The San Diego Union-Tribune, Food Section, 9/21/95 Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 09-22-95