Wednesday, June 15, 2016
sautéed corn salad
Mabel isn't eating meat these days. And Mike and Oliver and I aren't eating sugar or white flour. So, that means our family has been eating lots of beans and vegetables and fruit. I've made a few batches of my favorite summer salad, which I shared on my blog years ago, but I wanted to share it here again.
Sautéed Corn and Black Bean Salad
2 tablespoons of butter
4 ears of corn, raw, kernels removed
2 cans of black beans, drained and rinsed
2 avocados, chopped
1 bunch of cilantro, chopped
1/2 bunch of green onions, chopped
the juice of 1 or 2 limes, depending on how juicy your limes are
Sauté the corn in the butter over medium high heat until brown spots start to appear. Remove from the heat and let cool.
In a large bowl, mix the beans, avocado, cilantro, green onions, and lime juice. Add the cool-ish corn and stir well.
I like this salad warm, but it's meant to be chilled. So, put it in the fridge for an hour or two.
When you aren't eating sugar, it's amazing how sweet sautéed corn can taste. I love this salad for its simplicity. It makes a great side dish, or fry an egg on top and serve it as the main course.
posted by stephanie at 5:03 AM