Wednesday, June 9, 2010
Summer Rice and Beans
Overheard last summer:
Mom: I wonder what we should have for supper tonight. . .
Daughter: Mom, couldn't we have rice and beans? We haven't had that for a while.
Mom (horrified): That's winter food! I can't think of rice and beans in the summer!
Daughter (wistfully): I just kind of miss it.
I went off to fiddle in the kitchen, and this, my very own recipe, is the result. Now Clara can have her rice and beans year round! This is a very sturdy salad without mayo - good for an outdoor summer potluck.
Margo's Summer Rice & Beans
In serving bowl, combine:
2 c. cooked rice, brown or white, warm or cold
1-2 c. black beans
1-2 c. blanched corn (thawed frozen corn, or cut off the cob in peak sweet corn season)
Mix and add dressing:
1/4 c. olive oil
zest and juice of 1.5 limes
1 tsp. salt
2-3 minced garlic cloves
Allow to marinate in fridge if time. Before serving, add:
1/4 c. chopped onion
1/3 c. chopped cilantro
2 tomatoes, chopped
1 c. grated cheddar
Taste to see if there's enough lime - use the other half lime as needed.
Sprinkle with crushed tortilla chips at the table.
add chopped cucumber or sweet peppers
add chili powder and/or cumin
vary the beans (I used pintos from my freezer for the meal pictured here)
serve on lettuce
use salsa if you don't have good tomatoes on hand
use avocado for part or all of the cheese - toss with a bit of lemon juice first
Summer rice and beans really is a complete meal (veg, carbs, protein), but it's strawberry season. . . .so we dipped them in what I like to call Italian Meringue, but is actually called Quick Fluffy White Icing in my cookbook (recipe in this post).