Wednesday, August 17, 2011
Sweet Corn Salsa
Dried Black Beans - 1 cup
Roasted Cumin Powder - 1/2 tsp
English Cucumber - 1/2 cup, chopped
Red Onion - 1/4 cup, chopped
Tomatillo - 1/2, finely chopped (optional)
Roma Tomato - 1, chopped
Jalapeno - 1, finely chopped
Cilantro - a handful, chopped
Lemon Juice - 1/2 lemon
Soak the black beans overnight in plenty of water.
Drain and rinse well. Put the beans in a sauce pan and add 3 cups of water.
Add some salt and roasted cumin powder. Bring it to boil. Simmer and cook till the liquid has evaporated and the beans is cooked and soft. Drain any remaining liquid and keep aside.
Heat a cast iron skillet on medium high heat and add the sweet corn kernels. Cook tossing frequently till the kernels start getting brown specks. Remove and keep aside to cool down.
Add corn kernels, cooked beans, chopped cucumber, red onion, tomato, jalapeno, cilantro, lemon juice, salt and pepper. Mix everything well and leave for an hour. Serve as a salad or with corn chips as an appetizer.