If
you have been following my cooking posts you may have noticed a few things I
do differently - I don't use salt or sugar, unless I'm making some blow-out
dessert for a special occasion, and I really limit the amount of oil I use (and
I only use plant-based oil). I insist that the food be really tasty and be
pleasing to the eyes, too. So, I set challenges for myself. Oh yes, I usually
have scratch and quick versions of the same recipe.
This salad fits my criteria. If you must, however, you can create a dressing
with olive oil instead of the avocado and add the avocado, cut in chunks, to
the salad just before serving. You probably should bath the chunks in lime
juice first, so they don't oxidize. Add salt, too, if you please.
xx Mama and Molly
3 poblano chilies,
fire-roasted & chopped or 1 bag Wegman's frozen
3 red peppers, fire-roasted & chopped or 1 bag Wegman's frozen
3 ears of corn, kernels cut from the cob or 1 bag Wegman's frozen
1 bunch chives, white and green parts chopped
1/2 cup cilantro, leaves only, chopped
1 box cherry tomatoes, cut in half lengthwise
2-3 cans of black beans, drained & rinsed
2-3 avocados
5 cloves of garlic, finely minced
1/2 cup lime juice
1 tbsp ground cumin
1 tsp cayenne or to taste
Salt and pepper if you choose
Begin the dressing first by adding the garlic to the lime juice in a jar. Add
the cumin and cayenne and shake, then allow to rest.
If using frozen chilies, peppers and corn put them in a strainer to thaw and
drain.
If roasting the chilies and peppers place them on a baking sheet under the
broiler until the skins begin to darken. Cool. Remove stems and seeds and cut
into 1/2 inch pieces.
If using fresh corn, stand the cobs on end and cut kernels down the cob.
Chop the chives and cilantro. Cut the tomatoes.
Combine chilies, peppers, corn, cilantro, chives and tomatoes in a bowl. Add
black beans and mix thoroughly.
Finish the dressing by blending the avocados with the lime mixture. Add to the
bowl and fold to combine.
