Grad Salad

Peggy’s ex-husband, Kevin along with his girlfriend, Sushil, hosted a graduation party on Sunday for the kids and for Sushil’s son, Neeraj, who is also a proud high school graduate.

The food was mostly Mexican with a little Indian and vegetarian thrown in. There were chips and Kevin’s famous (and fabulous) salsa, guacamole, queso dip, and samosas for appetizers. Freshly made margaritas, beer, wine, and Samme’s Bloody Mary bar for drinks. And the main meal – I know, that already sounded like enough, but there was much more – including Peggy’s beans and rice, Kevin’s beef brisket tacos, Sushil’s butternut squash tacos, vegetarian and chicken enchiladas, and finally – this salad that Sushil made.

I requested the recipe from Sushil and she told me she found it on foodnetwork.com but made it her own by adding a bunch of cilantro. Good call – it’s another great refreshing summer salad to add to your repertoire.

Sushil’s Black Bean and Corn Salad

14-ounce can black beans, rinsed and drained
2 cups frozen corn kernels
1 large red bell pepper; cored, seeded, and diced
1/2 red onion, peeled and diced
1/2 cup roughly chopped fresh cilantro leaves
2 tablespoons olive oil
Juice of 1 large lime
2 teaspoons hot sauce, such as Tabasco
1  1/2 teaspoons ground cumin
Salt and freshly ground black pepper

Combine black beans, corn, bell pepper, red onion, and cilantro in a large bowl. Let stand at least 15 minutes for corn to thaw and for the flavors to meld.

Meanwhile whisk the olive oil, lime juice, and hot sauce together in a small bowl.

When ready to serve, sprinkle the salad with the cumin and pour the olive oil mixture over the top and then toss well.  Taste and season with salt and pepper and enjoy.

Serves 4