April 23, 2013

Southwest Salad

Summer is my favourite season.  Today was a bright beautiful sunny day, and I felt inspired to make this salad as it reminds me of the flavours of summer: charred corn, tangy lime juice and a dash of barbecue sauce.  It keeps well in the fridge overnight, as the flavours blend and become even better over time.  But not that if you are keeping the salad overnight then don't add the romaine until it is ready to eat or it will wilt.

Southwest Salad
Serves 6

4 ears of fresh corn cut from husks (or 1 1/2 cups frozen corn)
1 tbsp olive oil
1/2 head of romaine lettuce, chopped
1 can of black beans, drained and rinsed
1/2 red bell pepper, diced
1/4 red onion, cut into very thin strips
1 jalapeno
2 tbsp cilantro, minced
juice of 1 lime
2 tbsp olive oil
1 tbsp barbecue sauce
few dashes frank's hot sauce
1/2 tsp salt
fresh ground pepper

Heat frying pan over high heat.  Add olive oil and corn kernels.  Cook until charred but not burnt, stirring often, about 5 minutes.  Remove from heat and let cool.

Place lettuce, beans, bell pepper, onion, jalapeno and cilantro in a large bowl.  Add lime juice, olive oil, BBQ sauce, hot sauce, salt and pepper and toss well to coat.

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1 comment:

  1. Martina,
    Your recipes are amazing! Charring the corn give the salad real depth.