I have to admit, I don't have a musing introduction to this recipe. So, in lieu of that, a few announcements. If you check out the sidebar to the right, you'll see a form to subscribe to Cooking and Booking by e-mail. You'll also see a form for the Food Blog Search, which was put together by several people, including Elise of Simply Recipes, and compiles recipes from over 2,000 food blogs. I've been using it religiously myself, and it's a fantastic tool.
Also, after the results of the poll I posted last week, I'm going to start trying very hard to post reviews of the books that I mention or have mentioned in the past. If there are any that you'd particularly like to see, please let me know. I will be posting the first review on Friday, and subsequent reviews on the subsequent Fridays!
So, without further ado, a warm salad with corn and black beans that is absolutely delicious and incredibly filling.
Warm Corn and Black Bean Salad
1 tablespoon olive oil
1/2 medium onion, sliced thinly
2-3 cloves garlic, minced
2 tablespoons roasted red peppers, chopped
Salt and freshly ground black pepper
1 teaspoon dried (or 1 tablespoon chopped fresh) cilantro
1 can black beans, drained and rinsed
2 cups fresh or frozen corn
1/4 cup water
1. In a large skillet or saucepan over medium heat, warm the olive oil. Add the onion, red pepper, and garlic, and saute until the onion is translucent and just beginning to brown. Season with salt and pepper.
2. Add the water, corn, and black beans. Bring to a simmer and cook until the corn is thawed (if it was frozen) and the water is almost completely evaporated.
3. Stir in the cilantro and season to taste with salt and pepper. Serve and enjoy! I served mine with a plain cheese quesadilla, but this would also be delicious with grilled chicken or fish, or by itself. A squeeze of fresh lime juice would be fantastic as well.