July 2, 2011

Whats for Dinna' ? - (U.S. of A. 4th of July Edition) Corn & Black Bean Salad & K-bobs

Tonight dinna' is in honor of all my Red-White-&-Blue patriots on the other side of the pond.

I am really longing to be at the lake in the U.S. of A. this weekend.  In 90 F degree (32 C) heat, laying on the pontoon boat, eating a Drumstick, laughing with my family, listening to my dads wonderfully corny jokes, feeling like I belong with my sisters and cousins, and enjoying the absorbent amount of fireworks our neighbors light off/betting on which one burns themselves this year.

Instead - Slim and I will be watching our friend play an Aussie "footy" game, in 61 F degree (16 C) briskness, and eating Aussie sausages.  Not a bad stand in (and at least for once it isn't going to be raining in Holland) - but I need some tastes of home tonight to fill in the void (you better bet I'll be calling home tomorrow to get some of those corny jokes as well).

My Momma "who voted for Obama" - makes this great Black Bean and Corn Summer Salad that is not only delicious, but really good for you.  Every BBQ this lovely dish makes an appearance and I trough eat it for the days following literally out of the main bowl with a big spoon (don't tell my sisters).
  
It's that good.  

I wanted to share it's goodness with Slim tonight, but I was missing the "Fat Free Italian Dressing" the recipe called for so I hunted for a substitute recipe and it is pretty dang good.  Slim inhaled the bowl.

Ingredients:
1 -14 oz. can of black beans
2 cups of frozen sweet corn kernels (can use fresh if you don't have frozen)
1 red bell pepper
1/2 of a red onion
1 1/2 teaspoons ground cumin (half a palm full)
2 teaspoons hot sauce (a couple splashes)
1 lime juiced
2 to 4 blubs of minced/crushed garlic (either method works)
2 tablespoons of olive oil
Salt and pepper to taste
1 - 2 tomatoes diced with the seeds scooped out
1 cup of chopped cilantro 
 
  • Directions:
  • 1. Rinse and drain beans. 
  • 2. Drain the canned tomatoes. 
  • 3. Dump beans, tomatoes, and corn into medium/large bowl.
  • 4. Chop/De-seed the fresh vegetables and add to bowl.
  • 5. Stir in garlic
  • 6. Add the lime juice and cilantro.
  • 7. Pour in hot sauce (I like tobasco), cumin, and olive oil 
  • 8. Stir to combine.

  • (Alternatively if you are in the U.S. of A. you can hit the "easy button" and substitute 
  • 8 - 12oz. of Fat Free Kraft Italian dressing for the - hot sauce, cumin, and olive oil)
  • You can make this 15 minutes prior to serving and leave it sitting out, the frozen corn will chill the salad.  Or if you want to serve it later stick it in the fridge.
  • Dang that's Good Grade:   5 out of 5
  • Here is a photo of it's colorful goodness before getting all mixed up. I was praying that these little bad boys in a box were diced tomatoes - whatever blokjees means, it is definitely out of my little Dutch vocab range. I was hopping it meant something similar to "blocks."
I was reminded of a Dutch blunder while I was cutting my goodies for the salad. 

I went to the store one day looking for cilantro and got so frustrated because I couldn't find it anywhere.  I just said screw it and went home with some ingredients for something else. 

I told Slim about my problem that night and he nodded and listened.  Then a few days later I was at the store saying, "
Dang it where is the Cilantro?!"  in my bit over loud American voice.  
A woman from central/south America standing next to me in the herb section of the store was really sweet and pointed out that here - and pretty much everywhere else in the world - Cilantro = Coriander...opps.  Slim laughed and gave me a hug when I told him later.

Here is the final product with the work put in (stirring).
This is the kind of recipe I like - a little chopping, a little stirring, and a lottle eating.  
Plus it's a great option if you have friends that are veggies - lots of protein and nutrients (Right Alix?!)
My mom usually pairs it with a bag of scoops tortilla chips.

I also threw in some "K-bobs" on rice with our dinna' to have some grillin' nostalgic goodness. 
Here are the nekid' veggies before they were dressed in the sauce.
Isn't it funny how hairy mushrooms look?
The marinade recipe, was really good as well as super fast & easy.  
You can even cut up your grillers and marinade the night before.  Just remember how gross cross contamination is and grab a separate bowl for your veggies/pineapple and meat!


K-Bob Marinade Recipe
Ingredients:
1 cup vegetable oil
3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup Worcestershire sauce
1/4 cup dijon mustard
1 1/2 teaspoons coarsely cracked black pepper
2 cloves garlic, minced
Directions:
1. Mix all ingredients in large bowl and divide into 2 large plastic ziplock bags.
2. Chop meat and veggies into similar sized pieces.
(Veggies/Fruit used: Mushrooms, Red Onion, Yellow/Red Bell Pepper, Pineapple)
3. Separate and place chopped veggies and meat into the two separate bags.
4. Let marinate for 1 - 24 hrs.
5. Skewer and Grill your K-bobs.


Here the K-bobs are frying on our "grill" pan.

Dang That's Good Grade: 5 out of 5

Bon Apetit' Y'all and God Bless Amerika'!

4 comments:

Bridget said...

i'm loving this post. even at 845 am, i want to eat it up.

The Expatriate said...

I totally ate the bean/corn salad with my eggs the next morning - it's so good!

Tammie said...

I love the looks of the corn and bean salsa, but I don't see where you say how much tomato or cilantro. I wonder if you might update your recipe to include those two ingredients.

Shera "The Expatriate" said...

Hi Tammie!

I use about -

1 cup of cilantro
1 - 2 large de-seeded tomatoes

Thanks for the comment I'll up date the recipe!

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