Easy Black Bean and Corn Salad

The Seattle streets have been busy, the sun has been shining, the days are long, and the warm weather is here. This past weekend was the 40th Anniversary of the Pride Parade. We are fortunate that it goes right by our apartment. We watched from our window a bit, and then headed down to the street to watch it all go by. It was so colorful and exciting. The parade was huge this year being it was a big anniversary and we got some sun as we stood there contently entertained as it passed us by. Brian put on sunblock, but still ended up with a light burn. I guess that is the price you pay for living in predominantly cloud covered city. When the sun does come out to shine, it leaves its mark. Just one of the many groups marching and preforming in the parade.

All this sunshine and warmer weather makes it harder deciding what to cook. I mean it is quite common not to get air conditioning throughout the city, even harder in our building knowing it was built in 1914. Not that I am complaining, this is nothing in comparison to the 115 degree heat (or higher) we experienced in Phoenix. Although, it does make me consider what to make for dinner by how long it will have to “cook” and how warm it will make our apartment. I walked down to Pikes Place Market and weaved and darted between the tourists to get to a fish counter I like. I picked up some salmon for curing (it should be ready in a few days) and some scallops for Brian. I figured we could grill the scallops outside and whip up an easy Black Bean and Corn Salad. The salad takes no time to whip up and is supper cool and refreshing to eat. This salad is great to make even a day ahead of time as I think it improves as it sits and the flavors develop a bit as they marinate together.

Now let me be completely honest; I am not showing a picture of the scallops with the salad for a simple reason. I went down to our court yard where the grill is and I lit it waiting for it to get about 400 – 500 degrees. I scraped it down and cleaned it well before placing my scallops on. Have you ever had to share a cooking space like a grill with others? It isn’t always “pretty” as others tend to forget to clean up after themselves. After I prepared the grill I placed the scallops on. As the scallops sizzled and began to “drip” it ignited a huge flame over the whole grill. It seems there were too many drippings at the bottom of the grill that the previous users did not clean out or burn off. I was standing there staring into the huge raging flame that engulfed the few scallops I had cooking for Brian. Rest assures the scallops were fine as I was darting my hand and tongs in and out of the massive flame with hopes I didn’t burn myself. In a bit of time and panic we got the flame under control. I had this vision that the scallops would be shriveled bits only after the fire department was called. As it turns out they were just “blackened” a bit from all the carbon. Brian insisted they still tasted great- they just didn’t look all that pretty. But the salad was bright in flavor, bright in color, pretty to look at, and delicious to eat. We made them as lettuce wraps, but this is just as great to eat on its own. It is the perfect summer food. No real cooking involved (or danger of a grill) and cool it eat!

Easy Black Bean and Corn Salad

Easy Black Bean and Corn Salad (serves 6)

1 can (15 oz) of Black Beans, drained and rinsed well

1 can (15 oz) of corn, drained and rinsed well

1 medium green bell pepper, chopped small

½ small onion, chopped finely

1 clove of garlic, chopped finely

1 cup of feta cheese, crumbled

1/4 cup of olive oil

3-4 tbsp of red wine vinegar

¼ tsp of cayenne pepper (to taste really, using your judgment)

Sea salt and black pepper to taste

Lettuce leaves, like romaine or butter; cleaned and patted dry

Sour cream, optional

First; in a large mixing bowl place your black beans, corn, bell pepper, onion, and garlic. Toss it together well. Over the top of it sprinkle your olive oil, red wine vinegar, a bit of your cayenne pepper, sea salt and black pepper. And toss again.

Next; sprinkle in your feta and toss again. (I like to leave the feta till almost last. You want it to marinate together, but with all the tossing the more it can break down too finely.) Cover it and place in the refrigerator about an hour or overnight.

Finally; when ready to serve, toss again and taste. Adjust the seasoning if needed. You might want to add more cayenne pepper…you have to wait and see as the flavor might “bloom” as it sits. Also adjust the sea salt and black pepper. Serve next to the lettuce leaves and sour cream so guests can assemble as they like.