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Nancy Farran |
Nancy’s Summer Salad:
To Prepare the Salad:
One 18-oz. (540 mL) can of black beans, rinsed and drained
One 12 fl. oz. (341 mL) can niblet corn, drained
Cilantro, stemmed and coarsely chopped, as desired
1 red bell pepper (“capsicum”), seeded and diced (see Note)
1/2-to-1 jalapeño pepper, seeded and finely diced (optional)
3 green onions (“spring” onions), chopped fine
Combine well.
Note: I substituted a ripe, medium tomato for the bell pepper.
To Prepare the Dressing:
Nancy suggests you “just make a simple dressing with olive oil, good wine vinegar and a pinch of salt. You can let the flavors sit together for a few hours if you have time.”
If you’re a straight-lines person who needs a recipe, my stand-by is two parts olive oil to one part wine vinegar, with a little salt to taste. Shake this up in a jar, pouring just enough over the salad ingredients to make them glisten.
Note: I substituted a ripe, medium tomato for the bell pepper.
Nancy suggests you “just make a simple dressing with olive oil, good wine vinegar and a pinch of salt. You can let the flavors sit together for a few hours if you have time.”
If you’re a straight-lines person who needs a recipe, my stand-by is two parts olive oil to one part wine vinegar, with a little salt to taste. Shake this up in a jar, pouring just enough over the salad ingredients to make them glisten.
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Serve in an interesting bowl and you’re done - 10 minutes, TOPS! |
