Tuesday, 7 August 2012

Heather's Corn Salad

It is CRAZY CRAZY HOT OUT!!!  It's PLUS 28 degrees (Celsius) with only a slight breeze.  For us northerners its cookin'.  I am not going to complain about the heat because in 6 months it will be Minus 40...   My little family and I just came back from a Long weekend camping excursion of campfires, fresh caught fish and lots and lots of laundry.  EEK!  So my dryer is pumping out the heat as well on this day...NOT complaining!!!

But my ambition to cook is greatly altered at this time.

So what does one do when one has no ambition to cook.  One could throw in a frozen pizza, or just say to the kids that supper is freezies, popsicles, and what ever frozen vegetable you can dig out of the deep freeze and chew on....:)  OR...

You can bbq a juicy steak and serve it with this delicious corn salad! 

I was first introduced to this salad by my very culinary talented sister in law Heather.  She is an AMAZING cook.  She made this for our family bbq when we all flocked to Nipawin Saskatchewan for holidays last year.  I immediately, yes immediately asked for this recipe!  She wasn't even done serving it yet....:)  Love ya Hezzie!!

Here's what you need:

2 cups frozen corn thawed
1 can black beans rinsed and drained
2 tomatoes diced
1/4 cup purple onion finely chopped


2 Tbsp granulated sugar
2 Tbsp white vinegar
2 Tbsp canola oil (or whatever cooking oil  you have)
3 tsp of lime juice
1/4 tsp salt
1/4 tsp fresh ground pepper
1/4 tsp ground cumin
2 cloves of garlic minced.
1 Tbsp of dried parsley, or fresh cilantro

Here is what you do:

1. In a large bowl, combine corn, beans, tomatoes, and onion.

Combine...easy so far!

2. In a mason jar combine sugar, vinegar, oil, lime juice, salt, pepper, cumin, garlic and parsley.

Here is the dressing combined... :)

3.  Pour dressing over salad and allow to marinate a while.

 and serve with multigrain chips and a steak! Supper Served!

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