Bean & Corn Salsa

Carlos and I were at Del-i-cious, a local deli place, waiting for our orders. I flipped through a Martha Stewart Living magazine they had there when I saw a recipe for brown rice and black beans. I was so impressed with it that I took a picture.

It not that the recipe was terribly complicated, it was more the image of the bowl full of rice, beans, avocado, tomato and cilantro that impressed me. In fact I was salivating a bit. Even the del-i-cious meatball sub I devoured once my order was up, didn't satisfy me. I had to make this! But I had to give it a Latina twist.

So I played with it a bit. I did standard white rice and added some grilled corn to the salad. I served a sliced avocado as a side. It's a new favorite and healthy too. Who needs meat with this? There is so much good protein in those black beans.

Ingredients:

Rice cooked Raquelle-Style 

A large can of black beans
4 ears of corn
2 plum tomatoes seeded and chopped
1/4 of a large red onion chopped
cilantro to taste
a squeeze of lime juice
a dash of salt
a sprinkle of pepper

1 avocado

This serves two very hungry people.

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Heat up a grill pan. Smear some light olive oil on those ears of corn. Grill them up. Set aside.

In a large bowl, combine your black beans, tomatoes, red onion and cilantro. Season with a little lime juice, salt and pepper. Just a little bit! Cut the corn kernels off the grilled corn cobs. Fold them into the mixture. Be careful not to over mix.

Serve with a half of an avocado, sliced and salted. Squeeze a little lime juice on that too to keep it from going brown. Add some rice to your plate. Voila! Enjoy.