Since we had such a late lunch, we had a simple summer salad for dinner tonight. It was bursting with fresh flavors. The recipe follows, though you could vary it quite a bit and end up with a similarly tasty result.
Ingredients
2 medium to large cucumbers, trimmed, peeled and diced. (you can seed them, but honestly, I think that's just wasting food - and the difference isn't really noticeable in the end product)
1 tsp salt
1/2 bunch cilantro leaves, chopped (if you leave the stems in, be sure you chop these finely)
1/2 cup Mexican crema or sour cream
3/4 cup plain yogurt
2 tbsp fresh lime juice (or 1 tbsp fresh lemon juice)
1 lime (for garnish)
1 can black beans, rinsed and drained
1/3 medium red onion, diced
1 large ripe tomato, diced
1 cup roasted corn (I used the frozen bagged variety from Trader Joe's, though any cooked corn, or drained canned corn would also be good in this recipe)
1/4 to 1/2 tsp cayenne pepper (cayenne pepper goes a LONG way, but we like things spicy in our house, so we tend to overindulge)
lettuce (for serving)
Directions
Whisk together the Mexican crema, yogurt, lime juice, and cayenne pepper. Add the remaining ingredients and toss lightly. Refrigerate for a few hours to let the flavors marry before serving. Best served slightly cooler than room temperature. Garnish with a quartered lime and a tiny sprinkle of cayenne pepper over freshly washed butter lettuce leaves. While our is primarily a vegetarian household (Patrick is, I still eat meat on the rare occasion), this would also be great with chilled cooked shrimp added.
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