OK, I will admit, this is not the prettiest dish in the world. But hey, beauty is in the eye of the beholder right? Ya, that sounds good, but it is still ugly.
Well, I wasn't exactly thinking about the presentation when I came up with the dish. Sometimes, as a food blogger, you will get an idea in your head for a gorgeous dish. Then there are the other times, when you just think about tons of yummy flavors that would go well together. Then you just tend to jump in willy nilly (did I really just say willy nilly?) tossing things together to achieve the flavors you desire.
This. my friends. was exactly one of those moments.
We were going to a friends house for a party. She has a pool, and with the fabulous summer we had this year in Western Washington, we pretty much lived there for a couple of months. We + most of our friends!
So dinners usually consisted of whatever the men folk tossed on the grill.
We are men. Must build fire. Must make meat. UGH! Shhhh don't tell them I made fun of them.
Then we either grilled up packets of potatoes, corn, or just do a side salad.
On this day I decided I wanted to do something different. Something waaaaaaaaaaaaaaaaaaaay different. I wanted to wake up their taste buds. Hellooooo spicy food is good too!!
Well my friends, I achieved just that.
This recipe makes a large bowl of salad. The perfect party size.
It was gone in the blink of an eye.
Ugly? Yes. But ding dang good!!!
Black Bean Salad with Tomato, Avocado, and Serrano Lime Vinaigrette
1 bunch cilantro
2 Serrano peppers, chopped
2 cloves garlic, chopped
5 tablespoons white wine vinegar
1 lime, zested and juiced
1 teaspoon ground cumin
1 cup olive oil
Salt and pepper to taste
2 cans of black beans, drained
3 ears of corn, charred on the grill and kernels removed
2 large tomatoes, seeded and chopped
1 small red onion, finely chopped
2 large avocados, diced
8 ounces queso fresco, crumbled (can substitute feta if you can't find queso fresco)
For the Dressing:Place the cilantro, the Serrano, garlic, white wine vinegar, lime zest, and cumin in a food processor and blend well, adding the olive oil as it mixes. Refrigerate for at least one hour.
For the Salad:
Place the black beans, corn, tomato, red onion, avocado, and queso fresco in a large bowl. Stir to combine. Add lime juice and some salt to taste. Toss with the Serrano Lime Vinaigrette. Serve immediately or chill.
Serves 8 to 10