Corn Salsa

Tonight I took the recipe for the corn salad and added some avocado, black beans and used it as a salsa over sliced hanger steak.  I had something very similar at one of my favorite local lunch spots where they served it on a corn tortilla chip as an amuse bouche.  For each two ears of corn I added about 1/4 can of black beans (rinsed and drained) and 1/2 of an avocado.  This would make a little heartier vegetarian taco than the original recipe.

2 3/4 c fresh corn kernels  (about 4 ears)

2/3 c cotija or mild feta cheese, crumbled--optional

2 tsp finely grated lime zest (about 3 limes)

3 1/2 Tbs fresh lime juice (about 3-4 limes)

2 Tbs extra virgin olive oil

1/4 tsp cayenne pepper

1/4 c coarsely chopped cilantro leaves
1 diced avocado
1/2 can black beans, rinsed and drained--optional

Coarse salt

Directions

1.   Combine lime zest, lime juice, oil, cayenne, cilantro in a bowl.  Add corn, avocado and beans.  Season with salt.

Black Bean Salad

Many years ago we vacationed in Hawaii.  My daughter was around eight years old and I think it was her first taste of black beans.  She ate that black bean burrito everyday we were there.  I have since made this interpretation many, many times.  It is great as a side dish, or as a burrito filling.  It can be served with tortilla chips.  Or use it in a tortilla shell, add some lettuce, avocado, cheese, and salsa for a taco salad.  It's best if it marinates a few hours before serving and even better the next day.

Black Bean Salad
Ingredients:
3 15oz cans black beans, rinsed until water runs clear
1 bell pepper of any color diced
1 cucumber seeded and diced (I like to use 2-3 small persian      cucumbers or 1/2 English hothouse cucumber)
2 white corn on the cob, cooked and kernels removed (optional)
8 limes
1/4 c fresh cilantro, washed, stems removed and minced
1 garlic clove sliced or frozen garlic cube
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp salt
Splash of olive oil

Directions:
1.  Juice the limes into a bowl.
2.  Add the garlic, cumin, coriander, splash of olive oil, and salt to the lime juice.  Mix.
3.  Rinse and drain beans until water runs clear.
4.  Add beans, cucumber, bell pepper, corn if using, fresh cilantro to the bowl.  Mix and refrigerate a few hours before serving.