Thai corn black bean salad
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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