Yield: 4 servings
|2 cups||Corn kernels, cooked|
|2 cups||Black beans, cooked|
|½ cup||Celery, sliced|
|½ cup||Red onion, diced|
|½ cup||Red bell pepper, diced|
|¼ cup||Cilantro, chopped|
|2 eaches||Jalapeno chiles, seeded & minced|
|2 eaches||Garlic cloves, minced|
|1 teaspoon||Ginger, minced|
|3 tablespoons||Sesame oil|
|2 tablespoons||Rice vinegar|
|1 tablespoon||Lime juice|
|Salt, to taste|
In a large bowl, combine corn, beans, celery, onion, pepper, cilantro, chiles, garlic & ginger. Set aside.
In another bowl, whisk together oil, vinegar & lime juice. Pour over the ingredients in the large bowl & mix well. Season with salt & chill until ready to serve.
MARK'S NOTE: I am not sure what makes this "Thai", however the taste is not bad. I especially like using black beans in contrast with other bright colours. I used galangal in place of ginger in this recipe plus a pinch of lemongrass. I replaced the red onion with a couple of large green onions, chopped.
Next time, I'll use red chiles rather than jalapeno chiles.
Jalapenoes, especially when seeded, do not have much taste. A couple of red chiles, finely minced should go a long way towards perking up an otherwise promising dish. Oh yes, do increase the lime juice. I used as much juice as I could squeeze out of half a large lime & it could have still used more, so 1 tb is not nearly enough. Try garnishing with kaffir lime leaves as well.
"Vegetarian Gourmet" Summer, 1995 * CROSSPOSTED Submitted By GOURMET On 08-24-95