Andrea
10-09-2008, 07:35 AM
I made this yesterday... the only thing that would make it more awesome would be using roasted corn rather than canned...
1 can black beans (I rinse mine first)
1 can corn, drained (I always look for the ones without added sugar)
1/2 medium red onion, chopped finely
Handful of fresh cilantro, chopped (more/less depending on your tastes)
2 fresh, hot peppers (any type will do, I used a poblano and a red fresno, but I'd like something hotter next time)
1 lime
Olive oil
Cumin powder
Salt/Pepper
Turn your broiler on
Dump the first 4 things into a bowl
Roast the peppers- coat them with cooking oil then place them on a pan under the broiler. As they blacken (and I mean BLACKEN!), turn them with tongs until they're burnt like a mofo on the entire outside. Dunk in ice water and peel the black part off and remove the stem/seeds
Chop roasted peppers finely & toss into bowl with other stuff
Squeeze lime into the bowl
Drizzle w/olive oil
salt/pepper to taste (I like a lot of both)
Stir it all up, then add as much cumin as you like
Cover & refrigerate. The longer it sits, the more the roast pepper flavor comes out, and the more fabulous it becomes.
Goes well on chips, salads, etc. I just eat it out of the bowl with a spoon!
1 can black beans (I rinse mine first)
1 can corn, drained (I always look for the ones without added sugar)
1/2 medium red onion, chopped finely
Handful of fresh cilantro, chopped (more/less depending on your tastes)
2 fresh, hot peppers (any type will do, I used a poblano and a red fresno, but I'd like something hotter next time)
1 lime
Olive oil
Cumin powder
Salt/Pepper
Turn your broiler on
Dump the first 4 things into a bowl
Roast the peppers- coat them with cooking oil then place them on a pan under the broiler. As they blacken (and I mean BLACKEN!), turn them with tongs until they're burnt like a mofo on the entire outside. Dunk in ice water and peel the black part off and remove the stem/seeds
Chop roasted peppers finely & toss into bowl with other stuff
Squeeze lime into the bowl
Drizzle w/olive oil
salt/pepper to taste (I like a lot of both)
Stir it all up, then add as much cumin as you like
Cover & refrigerate. The longer it sits, the more the roast pepper flavor comes out, and the more fabulous it becomes.
Goes well on chips, salads, etc. I just eat it out of the bowl with a spoon!