This week I was invited to attend a BBQ with some friends of mine who have recently come back to Ottawa after spending their summers at home. September is always a fun month for students because everyone is settling in to their new routines, come back from summers away, and moving into new homes. This means that their are lots of opportunities to get together with friends and eat!
For this BBQ, I decided to make a childhood favourite to share with all my friends. I love this recipe not only because it contains one of my favourite ingredients (black beans) but because its easy to make and inexpensive. The recipe makes about enough servings for 8 people and the cost per serving works out to being a whopping $0.71!
There aren’t too many tricks to this recipe. I truly believe that this salad gets better after 24 hours of resting time. So if you are able to make it the day before your event, you’ll find that the flavours balance a bit nicer. ALSO this might kind of seem redundant to say but if you are slicing Jalapenos makes sure you wash your hands afterward REALLY well. By REALLY well I mean, spend a good couple of minutes scrubbing away with soap. I inevitably touch somewhere on my face when I am chopping jalapenos and I end up with a face that burns for the next couple of hours.
Another time to keep in mind is when slicing jalapenos make sure that you are also removing the seeds and the white fleshy pulp from the inside. Both those bits are the spiciest part of the pepper, so you can help control the heat by removing those extra bits.
The original recipe for this salad calls for cilantro, but I definitely belong to the cilantro-must-never-be-used-under-any-circumstance party, so I always neglect to use it. If you are considering using it, add 1/4 cups of finely diced cilantro to the salad. Just make sure you cut of all the stems as those make the herb even worse.
- 1/4 cup olive oil
- Juice of 2 limes
- 1 t cumin
- salt and pepper to taste
- 540 ml can black beans, drained and rinsed
- 1 Red Pepper, diced
- 341 ml can kernel corn, drained
- 1 Jalapeno pepper, seeded and minced
- In a bowl, whisk together olive oil and lime juice
- Add cumin, salt and pepper and whisk until blended
- Stir in remaining ingredients until coated
- Serve and enjoy!