Since the semester began, it’s been difficult to find the time to eat, let alone cook, let alone blog. It also gets dark at 5 pm, while I’m still in class, and my mid-range camera prefers natural light for photos. So I apologize for the long silence, and while there are no “in process” pictures tonight, I promise that this recipe will not disappoint.
This is not the first post I’ve written about these beans, but I expect it to be the last – because I’ve won. I have conquered the bean salad. All it took was some patience. And 3 tries. And some wine (though you’ll notice there’s none in the recipe). I’ve changed up the ingredients a bit since my first attempt, but I kept the original name, as it was too delightfully ridiculous to part with. The end result is pretty fantastic, if I do say so myself.
Three Bean Fiesta Salad
2 cups each navy beans, red beans, and black eyed peas (cooked)
¾ cup raw corn (I’d usually advise you to use fresh, but in almost-December, frozen corn is nearly as good anyway)
2 plum tomatoes, seeded and diced small
3 fresh limes
3 fresh jalapenos
1 large clove of garlic, minced
Salt to taste (the amount will vary widely based on whether you use dried beans and cook them yourself or buy them already cooked and canned)
Put the beans, corn, garlic, and tomatoes in a bowl. Cut off the tops of the jalapenos and slice them in half.* Scrape the seeds and pith into a bowl and cut the jalapenos, small dice. Slice the limes in half width-wise and juice them into the bowl with the jalapeno seeds. Pour the jalapeno-lime mix through a strainer and into the bowl with the other ingredients. Add salt and toss.**
*There are a couple of ways to go about this. If you have some latex/vinyl gloves you can wear while you handle the peppers, do so. If not, you can pour about 2 teaspoons of oil into your palm and rub it all over your hands before you begin. The capsaicin from the peppers will wash off with the oil when you’ve finished slicing and dicing.
**If you absolutely must, you may add things like cumin or chili powder or chipotle to this salad. However, I found it so wonderfully bright and fresh just as it is that I didn’t dare risk dulling it with heavy spices. The choice is yours.