PB Cookies!!!

PB Cookies!!!

Saturday, October 30, 2010

Baja Bean and Toasted Corn Salad

I come by my obsession with food easy enough.  This recent addition to the family table was so good and fresh tasting.  I had to share.  :)

Modified by Mark Jones from the ATC Healthy Family Cookbook

(Serves 8)
Olive oil
2 15-oz cans black beans (Bush's Best preferably)
3 tsp minced chipotle chili peppers (canned in adobo sauce)
Black pepper
2 ears fresh corn
4 Roma tomatoes or 2 medium tomatoes
1 bunch fresh cilantro
1 bunch scallions (4-5)
4 Tbsp fresh lime juice (equiv. 3 limes)
1 tsp honey
3 small avocados (firm, not hard)
8 oz button mushrooms
4 Tbsp Pico de Gallo (mild or medium)

1. (Dressing) Wash the scallions thoroughly, slice off the root hairs, cut the green off
an inch above the white, and slice them thinly. Whisk them together in a medium
bowl with the chipotle, honey, lime juice, and 2 Tbsp oil. Whisk in 1/2 tsp salt
and 1/2 tsp pepper and set the dressing aside.
2. Shuck the corn, strip out the silk, and remove the kernels into a bowl.
3. Rinse the black beans in a colander, drain, and set aside.
4. Wash the mushrooms thoroughly and cut into 1/4 inch slices.
5. Core the tomatoes, remove the seeds, and chop into medium chunks.
6. Thoroughly wash the cilantro, cut off the stems, and chop finely.
7. Heat 2 Tbsp oil in a skillet over medium-high heat until hot. Add the corn and
cook until it is golden brown, stirring occasionally. Spoon the corn into a large
serving bowl.
8. Stir the beans, tomatoes, and cilantro in with the corn in the serving bowl.
9. Add 2 Tbsp oil to the skillet and sauté the mushrooms until browned. Stir the
mushrooms into the salad in the serving bowl.
10. Stir 4 Tbsp Pico de Gallo into the salad.
11. Pour the scallion dressing (see step 5) over the salad.
12. Cover serving bowl and cool in refrigerator for 30 minutes.
13. Peel and pit the avocados, and cut them into 1/2 inch chunks. Gently sir or fold
the avocado into the salad, and add salt and pepper to taste.
14. Serve immediately.

To prepare ahead for serving up to 2 days later, prepare through step 11 and store
instead of just enough.
People will demand more of this after their first helping. Be sure to fix extra

in refrigerator in an air-tight container. When ready to serve, continue with step 13.

Pineapple-Pepper Salsa

I made this one up when I needed salsa for some fish tacos.  I didn't have really any of the traditional salsa fare laying around, so I had to improvise with what I had.  I served it not only with fish tacos but also with homemade corn tortillas and eggs for breakfast.

1 4-oz can pineapple chunks (in pineapple juice) - chop into smaller pieces and drain the juice
1-2 small fresh red chillies (seeded and chopped) or 1/4 tsp chili powder)
2 green onions and 2-3 chives chopped up
1/4 of a cup red bell pepper or roasted red bell pepper (both versions are good)
Zest of one lemon
1 Tbsp fresh lemon juice
salt and pepper to taste
optional additions: artichoke hearts, a pinch of garlic powder, cumin or cilantro (all are really good depending on your taste and ingredients)

Stir everything up and...if you can stand the temptation...put it in the fridge for about 30 min to let the flavors meld.

This makes about 2 servings  :)