Thai corn black bean salad

Yield: 4 servings

Measure Ingredient
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

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