Imagine that it’s July in Connecticut (or Martha’s Vineyard…where my sister and I like to go in the summer).
Sundresses, sunglasses, boat shoes and flip flops, and sailboats. Parties are frequent, and that bbq sitting on your backyard deck is fired up often. What kinds of food do you imagine? Grilled chicken, vegetable kabobs, hamburgers, potato salad and tortilla chips? Me? I think of my moms colorful and delicious black bean salad. Its best cold, crunchy and cooling, piled high your plate next to some chips, and your choice of bbq. Now, when the Food and Culture project was introduced, I didn’t immediately think of Black Bean Salad. I thought of plenty of other yummy things, but this past weekend I made my moms roasted corn, ripe tomatoes, and feta cheese salad…and it was all I could think of. I couldn’t believe that I hadn’t remembered it before! I wrote a post-it to remind myself of my brilliant but late idea and stuck it on the bottom of the grocery list I had hung on my fridge.
Fast-forward to Sunday afternoon. I’m standing outside Lucky Grocery Store trying desperately to get cell phone service so that I can call my mother quickly to make sure I have all the right ingredients. She told me I needed green onions (those long green string-y ones) not white onions and plenty of limes. The conversation was quick and to the point. Just the way I like conversations with my mother….short and sweet. Don’t get me wrong, I love my mother dearly. We just don’t see eye to eye on most of the things that go on in my life…so it’s just easier to keep phone conversations quick, with a clear objective in mind or else I always seem to get into trouble over something. But none the less, I got all the right ingredients and lugged all 6 bags of groceries back up the hill with my roommates.
Now its Monday night, after a day of studying, homework and sitting in the media editing suites for audio I came home to make black bean salad. Honestly, I wasn’t very excited. I just wanted to watch my Uconn Men…(NATIONAL CHAMPS) but instead they were on in the background while I was chopping…and chopping…and chopping. Definitely not as much as Matt had to for that amazing pico de gallo…but still I had enough of knives and cutting boards by the time I was done. Now…to start with the ingredients that are needed…
- 2T Olive Oil
- 2T Lime Juice (or more to your taste…I tend to like more!)
- 1t Cumin
- Salt and Pepper to your taste
- 1 Can Black Beans (I used Progresso brand…to make this bigger batch I used 2 whole cans)
- 1 Can corn (Fresh corn is better…but none of it was fresh at Lucky unfortunately.)
- 1 Green, 1 Red, and 1 Yellow Bell Peppers
- 2 Green Onions
Now…I didn’t call my mom for the instructions. I sent her a text message asking her to EMAIL me the right measurements for everything. But that didn’t happen. Perfect example of our semi-dysfunctional relationship…neither of us listens to the other!
I got this instead:
My mom and I have decided (well…more like me) that text messaging is more efficient when I need something, and don’t want to be bothered with incessant questions on my current internship search/bank statements etc. I can only get what she can fit into a text message…and if it can’t fit…it can’t be sent. And if it is sent I then can choose to ignore! Oh well…I love her dearly and we do get along most of the time. Just at the moment its a little–tense.
- Put the 2T olive oil, 2T lime juice, 1t cumin, and salt and pepper into a large bowl.
- Drain and rinse the 2 cans of black beans, and the 1 can of corn.
- Dice and put 1 green, 1 red, and 1 yellow pepper into the bowl with corn and black beans.
- Mince two green onions
- Now…mix it all together, making sure all the veggies get coated with the yummy cumin/limey mix. Add more lime or cumin to appeal to your taste!
Now… you’re all done and have something healthy and summer-y to bring to your next bbq or summer party! Enjoy!