May 13, 2010

A Jumpstart on Grilling Season

Can you smell it?  All the BBQs that are being pulled out and put back into heavy rotation?  People getting out of the kitchen and gathering around grills in backyards everywhere, soaking up all the sun they've been missing these past cool months?  See you later you long and involved recipes.  No more braising or oven roasting or lingering by the stove for warmth.  It's May and everyone is moving it outdoors.

It's the season of grilling.  Grilling and salads.  I saw this recipe on the Fine Cooking website a few weeks back, before fresh corn started showing up, and needed something to bring along to a friends house.  It was calling my name.  Telling me not only would this be a yummy salad/side, but once I assembled it I could sneak a few bites, scooped up with tortilla chips, before hand. (Full disclosure, I'll put anything remotely dip like on a tortilla chip.  I may even go so far as to make a meal out of it - though in this case I did not since the salad's ultimate destination was not meant to be for me, my fridge or on my chips.)  I adapted the recipe for what I had on hand; using kidney beans instead of black beans and frozen corn in place of the freshly grilled ears.  I made less of the vinaigrette than was called for because I prefer for the salad to be just coated with the dressing not swimming in it, and minced up a whole jalapeno because I couldn't see just a teaspoon adding much flavor.  And you know, it worked out quite nicely.

Tomato Avocado Corn and Bean Salad
Adapted from Fine Cooking Magazine

yields about 4 cups

1 cup frozen corn, thawed
1 small red onion, cut into a medium dice
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon ground cumin
1 - 2 limes, juiced
1 jalapeño, minced
4 roma tomatoes, cut into 1/2 inch chunks
1 can kidney beans, drained and rinsed
1/2 cup loosely packed cilantro leaves, chopped
1 medium avocado, halved, pitted, peeled, and cut into medium dice
1 scallion, thinly sliced
Freshly ground black pepper
Kosher salt 

In a nonstick pan over medium heat, warm 1 tablespoon of the olive oil.  Add the diced onion and corn, and saute until onions have turned translucent and the corn begins to brown just slightly, about 5 minutes.  Remove from heat and set aside to cool.

Chop up tomatoes, cilantro, scallion, jalapeno and avocado.  Add these along with the cooled corn and onions to a medium size bowl and mix.  Add in remaining olive oil, cumin and lime juice to taste.  Season with salt and pepper.

Enjoy as a side salad to grilled meats or scoop it up with tortilla chips.

1 comment:

  1. That sounds like a good one! I can imagine it on chips in my near future.