SOUTH AMERICAN SALAD OF RICE, GREENS, AND THE BEST CORN SALSA

SOUTH AMERICAN SALAD OF RICE, GREENS, AND THE BEST CORN SALSA
INGREDIENTS (organic of course!)
  • Brown rice
  • Avocado
  • Baby spinach leaves
  • Corn salsa
  • Hummus
THE BEST CHARRED CORN SALSA
INGREDIENTS
  • 2 large ears of corn
  • ¼ red onion, diced
  • 2 ripe tomatoes, seeds slightly removed and diced
  • 1 jalepeno pepper, seeded and minced
  • Salt and pepper to taste
  • Juice of 1 lime
  • 1/3 cup of fresh cilantro (coriander) chopped
  • 1 can of black beans (drained and rinsed)
  • Olive oil to taste
INSTRUCTIONS
  1. The only real work is in grilling the corn. (The corn could be steamed, but the grilling gives it a huge flavour punch). Grilling the corn over charcoal brings out the best flavour. (Try leaving the husk on until it is a little charred. Remove the husk and put it back on the grill to give it a roasted colour, turning it as you go. If you are using a grill plate go straight to peeling it and grilling until the colour turns.
  2. Once grilled, slice corn from the cob.
  3. Add to the remaining ingredients and stir.
  4. Taste and add more seasonings as needed.
  5. Drizzle with olive oil.
  6. Serve immediately. This recipe will keep covered in the fridge for several days, but is more delicious freshly made.
EASY ROASTED RED PEPPER HUMMUS
INGREDIENTS
  • 2 cloves garlic, minced
  • 1 x 425 g (15 oz) can of chick peas (garbanzo beans), drained
  • 1/4 cup tahini
  • 1/3 cup lemon juice
  • 1/2 cup roasted red peppers
  • 1/4 teaspoon dried basil
  • pinch of cayenne pepper to taste
  • Salt and pepper
INSTRUCTIONS
  • Place all ingredients (but the peppers and the basil) in a food processor until smooth. Add the peppers and basil until well mixed. Season with salt, pepper, and cayenne pepper to taste. Transfer to a bowl and refrigerate. (Particularly good the next day).
  • Serve by combining ingredients trying to match the photo.

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