Carrots, squash, beets and cabbage grown here this time of year are very nice, but the siren song of vegetables from south of the border better match my February state of mind. Bring on the spice and color.
Corn and Bean Salad
Serves: 6 servings
• 7 oz can black beans, drained and rinsed
• 1 fresh tomato, chopped
• 1/2 to 1 green bell pepper, chopped
• 1 cup frozen corn or fresh cut from the cob
• green onions, sliced, to taste
• 1 /4 – 1/2 fresh jalepeno pepper (or Anaheim for milder flavor), ribs and seeds removed, minced
• 1 small clove garlic
• salt and pepper to taste
• 1/4 – 1/8 cup fresh lime juice
• 1 teaspoon Dijon mustard teaspoon fresh-ground pepper
• ¼ cup olive oil
• ¼ cup vegetable oil
Fresh spinach or other greens
1 Place the beans, tomato, bell pepper, corn, onion, and jalepeno in a large salad bowl.
2 Mash the garlic and salt together to form a paste. Whisk together the mashed garlic, lime juice, mustard and pepper in a small bowl. Add the oil in a slow, steady stream while whisking. Continue whisking until smooth. Drizzle the dressing over the salad and toss to coat. Serve immediately over fresh spinach, or for a better blending of flavors, chill overnight.
For other interpretations of this week’s WordPress Photochallenge: State of Mind