Wednesday, June 27, 2007
Gluten-Free Recipe: Black Bean, Corn, and Tomato Salad
This is a simple gluten-free recipe that I find quite refreshing in the Summer. Certainly you could eat this all year round, but it is at its finest when the tomatoes, corn, onion, and lemon are in season. I have found this recipe goes well with everything from Mexican-inspired dishes to just about anything else where the flavor of lemon and cumin make for a nice accent.
So, be creative and I'm sure you'll find plenty of other dishes to serve this with. And, it is actually quite good on crispy corn tortilla chips. By it's very nature, all the ingredients are (or surely should be) gluten-free and Celiac safe -- just be sure to check labels on cans, etc to confirm. An added bonus is that this should be a very healthy salad option, and perhaps help you diversify a bit when it comes to your daily vegetable selections.
The Gluten-Free Recipe
15-ounce can of Black Beans (rinsed)
1 Pint of Cherry Tomatoes
10-ounces white corn - fresh, or drained canned, or thawed frozen corn
1/2 Cup Chopped Onion
Juice of 1 Lemon
1 Teaspoon Cumin
1/2 Teaspoon Salt
1 Tablespoon Rice Vinegar
2 Tablespoons Olive Oil
As for directions, it doesn't get too much simpler than this: just throw all the ingredients together in a bowl, and mix them up well. Let stand a bit before serving (either at room temperature or in fridge), and mix well right before distributing to individual bowls/plates (to cover ingredients well with the seasonings).
Chill any leftovers. I have eaten this salad for a couple days after making it fresh, and it has been fine. I prefer it the day it is first made, or the day after though , as I prefer most any dish with fresh tomatoes for that amount of time simply because tomatoes are best and most flavorful when eaten as close to fresh as possible.