Sunday 2 September
Holt was inspired to make a corn
and black bean salsa from one look at the last of the fresh corn, and another
look at Fresh Table, at Findlay Market.
He microwaved the corn and removed
the kernels on Saturday night, and on Sunday day we simmered up a mess of black beans
in the Canadian Tire crockpot.
When we
got home that night, we cooled some of the beans, mixed them with the corn
kernels, a few handfuls of fresh cilantro, two little diced sweet onions, some
chopped yellow, red, and orange tomatoes, a big diced yellow bell pepper, and a
plentiful douse of olive oil and lime juice.
Tossed it all, seasoned with salt, and not much else was needed.
We
grabbed a couple of Albacore tuna steaks out of the freezer to go with this;
just dusted them with ground coriander, cumin, and salt, and seared them a
minute or two on each side. And the
flavors just popped (as in the current expression, "that color made her
eyes pop" - it's a good thing).
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