Spicy Corn on the Cob and Black Bean Salad

This is a super quick lunch (or dinner) that I whipped up for a surprise drop-in. I almost never use recipes, so all amounts are approximations and to taste. That said, we were full and had plenty left over for later in the day.

You can use canned beans–which will make it even faster–or pressure cook dry ones (takes 20 minutes) while you prep everything else. Enjoy! -Veronica

What you need for the corn:

2-4 ears of corn (without doubt it will be sweet corn-that is pretty much all we can get)

About a quarter cup of olive oil, butter, or margarine

herbs and spices: cayenne pepper, oregano, dill, pinch thyme, pinch rosemary

What you need for the salad:

2-3 cups cooked black beans

large red onion sliced into rounds

one avocado sliced

two big handfuls of sprouts (I used home grown young mung bean and lentil sprouts)

1/2 cup dry toasted pumpkin seeds

juice of 1 lime

What to do:

Set your beans to cook (if not using canned) and prep pot for your corn.Corn only takes about 5 minutes in a pot of boiling water, so you can drop in pretty close to serving time.

Meanwhile: Throw your herbs into your oil and mash until thoroughly blended. I like this super spicy to balance the sweetness of the corn (which I don’t really like), but use your own judgement. Set to cool in the fridge or pop in the freezer for a few minutes.

Chop your onion and avocado. Place in a serving bowl with the sprouts. Add the lime juice and mix gently. Place in fridge to cool until ready to serve.

Toast your seeds on medium heat in a dry pan. They will pop.

When ready to serve, gently spoon black beans into the onion mixture. Serve and sprinkle with pumpkin seeds. The corn can be pulled right out of the pot onto the plate and the oil mixture spooned on as desired.I love lime, so I spritzed the whole thing again with a bit of juice and also added a dash of kelp (for iodine–I don’t like salt). Again, personal preference.

If you have any tortillas around, makes a nice soft taco.