SPICY SOUTHWESTERN CONFETTI BLACK BEAN SALAD
Here's my apology for that last post.
This is a chop fest, like all confetti salads. Doesn't take long to make, but it's a great exercise in learning to chop quickly and evenly. The secret to any confetti salad is an even chop and uniform sizes. The pic is a great approximation of what you want to go for. This really isn't as much of a pain as it might seem, and the results are awe inspiring. Serve this with any fish or chicken, scallops. It's particularly good with sea scallops, tuna, salmon. It can overpower lighter whitefish.
Ingredients:
1 can black beans (drained and rinsed, dry)
1 can of corn (drained)
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 jalapeno, de-seeded and minced fine
1 large clove of garlic, minced fine
3 roma tomatoes, deseeded and chopped
2 tblsp chopped flat leaf parsley
3 tblsp lime juice
2 tblsp extra virgin olive oil
~2 tblsp tabasco sauce
s+p to taste
green onions, sliced on a diagonal angle, for garnish
Mix all of the veggies and parsley together in a big bowl. add the olive oil, lime, s+p, and stir gently to mix. Add the tabasco sauce a bit at a time, tasting occasionally, until you like the heat. I go for about 2 tblsp.
This stuff is amazing served over field greens, spices up a taco salad (I'll get to that) quite well, but the best way to eat this in my estimation is wrapped up in a small soft taco shell, resting on a bit of guacamole. Any way you go, when your serve this, give it a nice sprinkle of the diagonal sliced green onions. You want those things on top, because they're going to be the only thing in the entire salad that's not the uniform size. Plating rule #1= If it took work, draw attention to it.
This is a chop fest, like all confetti salads. Doesn't take long to make, but it's a great exercise in learning to chop quickly and evenly. The secret to any confetti salad is an even chop and uniform sizes. The pic is a great approximation of what you want to go for. This really isn't as much of a pain as it might seem, and the results are awe inspiring. Serve this with any fish or chicken, scallops. It's particularly good with sea scallops, tuna, salmon. It can overpower lighter whitefish.
Ingredients:
1 can black beans (drained and rinsed, dry)
1 can of corn (drained)
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 jalapeno, de-seeded and minced fine
1 large clove of garlic, minced fine
3 roma tomatoes, deseeded and chopped
2 tblsp chopped flat leaf parsley
3 tblsp lime juice
2 tblsp extra virgin olive oil
~2 tblsp tabasco sauce
s+p to taste
green onions, sliced on a diagonal angle, for garnish
Mix all of the veggies and parsley together in a big bowl. add the olive oil, lime, s+p, and stir gently to mix. Add the tabasco sauce a bit at a time, tasting occasionally, until you like the heat. I go for about 2 tblsp.
This stuff is amazing served over field greens, spices up a taco salad (I'll get to that) quite well, but the best way to eat this in my estimation is wrapped up in a small soft taco shell, resting on a bit of guacamole. Any way you go, when your serve this, give it a nice sprinkle of the diagonal sliced green onions. You want those things on top, because they're going to be the only thing in the entire salad that's not the uniform size. Plating rule #1= If it took work, draw attention to it.