Wednesday, August 6, 2008

Black Bean and Corn Salad, Zucchini Grinders

I love corn on the cob. I mostly just eat it lightly steamed, or occasionally grilled. But, I've been trying to branch out a little and try some new recipes. One thing I decided to throw together was a corn and black bean salsa. Or salad. I'm not sure which I'd call it, but it was yummy.


1 can (15 oz.) of black beans
4 ears of corn
3 green onions
1 tablespoon fresh minced cilantro (or more to taste)
Ground cumin to taste
1 Tablespoon olive oil
Salt to taste


Husk corn and cut the kernels off the cobs. Everyone has a favorite way to do it, but if you're a newbie, here's what I do:
1) When you husk the corn, leave the stems intact (don't break off!)
2) Cut a small amount of the bottom (tip end) of the corn off so you have a flat surface (and it gets rid of the kernels that are generally too small or a little yucky at the tip).
3) Get out a big roasting pan. Holding the corn upright in the pan, use a sharp knife to cut rows of corn off. Keep turning the corn until you've cut off all the kernels. The roasting pan will catch all the kernels as they fall from the cob.

In a medium pot, boil water, then add the corn. Boil for about 2 minutes, then drain and rinse in cold water. (You could also cook the corn on the cob before you cut the kernels off. I just didn't have time to let the corn on the cob cool before cutting it, so I cut it first). Place corn into a large bowl.

Drain and rinse black beans until the water runs clear. Place into the bowl with the corn.

Thinly slice the whites and greens of the green onions and add to the bowl.

Add the olive oil, minced cilantro, ground cumin, and salt. Stir gently and well.

Cover and refrigerate at least 2 hours.

That's it. You can eat it as a salad, but I especially liked it as a salsa with pita chips.

For once, this was something my three year old boys would actually eat. They especially loved picking out their black beans, and loved to spoon it onto pita chips (although it would mostly fall off the chips before it reached their mouths).


And here's a quickie bonus recipe: Zucchini Grinders. It's a vegetarian sandwich inspired by a meatball sub. Except you use zucchini instead of meatballs. It's a favorite in our house that I make a few times each summer. When I made them last night, I threw in 4 small diced tomatoes while I sauteed the zucchini. I didn't even bother to peel or seed the tomatoes. You could also add in some eggplant or mushrooms or onions or peppers or really, whatever you happen to have around. Or just follow the recipe as written as it is quite yummy.

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