- 2 T extra virgin olive oil
- 1/2 red pepper, diced
- 1/2 small red onion, diced
- 1/2 tsp Mexican oregano
- Jalapeño pepper chopped (optional)
- 2 garlic cloves, minced
- 1 cup frozen corn
- 15 oz canned Low Sodium Black Beans, rinsed and drained
- juice of 1 lime
- 1 tsp chili powder
- ½ tsp cumin
- 1-1.5 T light brown sugar
- dash salt
- dash of ground black pepper
- dash dried cilantro
- Prepare the dressing by mixing the olive oil, lime juice, spices, sugar, salt and pepper. Taste and adjust the seasonings.
- Place everything else in a bowl. Dump the dressing in. Mix well.
- Put the bowl on the kitchen countertop and allow the corn to fully defrost
- If you have time, cover the bowl with plastic wrap and let sit in the fridge overnight to allow the flavors to marry. If not a good hour or two at room temperature should allow the flavors to marry.
- Before serving, toss, taste and adjust seasonings.
I seriously wonder if there are any original recipes out there. You think to yourself “Let’s make a black bean and corn thing tonight”. So you do what everyone else does and hop on the internet to find numerous recipes that are pretty much the same. Full Disclosure: This recipe is a copycat and my inspiration was here. I don’t want to be accused of stealing a recipe that everyone makes in some form or another. (I found this post in my list of unpublished drafts from years ago and just published so the link may not work).
Tips and Things Most Cooks Don’t Tell You.
I used garlic powder, not fresh garlic. Use fresh if you like BIG garlic flavor. Powder is more subtle. Instead of red onion I used sweet onion and only about a quarter cup. No jalepeno. Too spicy. Watch the size of your lime. I used the juice from a half of a lime but it was a huge lime.
garyskitchen.net 