Tuesday, June 9, 2009

Southwest Salad

This recipe can feed a large group, is hearty, spicy, healthy, vegetarian, and makes great leftovers, what's not to like?

2 cups cooked brown rice
2 cups black beans (canned or cooked and drained)
3 cloves garlic
3 ears of fresh sweet corn
1 cup of fresh cilantro leaves
4 tomatoes (diced)
1 poblano pepper
bunch of green onions
1 tbsp dijon mustard
1/2 fresh lime juice
1 tbsp minced jalapeno
1/2 cup olive oil
1 tbsp ground cumin
1 tbsp ground chipotle or smoked paprika
1/2 tbsp salt
1/2 tbsp white or apple cider vinegar
fresh ground black pepper
  1. Roast the poblano by spearing one end with a fork and holding over a gas stove flame until the skin is completely blackened and blistered (can also be done on a grill outdoors). Run under cold water to remove skin. Remove stem and seeds, dice, and set aside.
  2. In a large bowl combine olive oil, all spices, vinegar, minced jalapeno, mustard, all garlic (finely minced) and lime juice, whisk together and set aside.
  3. Cut corn off cobs and dice scallions (should yield 1 cup scallions and at least 2 cups of corn).
  4. Combine all remaining ingredients into the large bowl containing dressing, toss and add salt and pepper to taste. Garnish with extra cilantro leaves.
~Serves 8, at least~

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