Fresh Corn, Pinto Bean and Heirloom Cherry Tomato Salad

salad1

 

This recipe is an oldie but a goodie!

The nice thing about this recipe is that it isn’t complicated. A few very simple ingredients allow you to taste the pure flavours of each but enjoy the combination of the whole.  This recipe is best enjoyed shortly after combining ingredients and at room temperature.  It isn’t bad on day 2, but it needs to be brought to room temp and the tomatoes aren’t as firm.  I don’t recommend keeping it longer than one day.  And actually, it’s so yummy you probably won’t have left overs.

The most important thing to note when cooking fresh picked corn is the length of time that you  boil it.  The corn itself is often blamed for being tough-some will say it’s a poor crop- but often it is the fault of the cook for over boiling it which results in a tough skin and a nasty cob of corn.  You’ve probably experienced this, yes? It’s true the cob can be old and become tough before even hitting the hot water but that’s why it’s best to source the freshest picked crop possible- same day is ideal from the farmer that grew it!  I recommend bringing a large pot of water to a boil and then placing the cobs in the water for a maximum of 3-5 mins–I like them at 3 minutes myself- but that’s it.  Then remove them from the water and serve immediately.  Leaving them in the hot water even if you turn the heat off will also overcook them.  For this recipe you can cool the cobs in cold water after removing from the pot.  The corn must be cool or it will wilt the cilantro and soften the tomatoes.

 

Fresh Corn, Pinto Bean and Heirloom Cherry Tomato Salad
Yield: approx 5 cups salad
3 cobs fresh picked corn, organic preferably
16 cherry heirloom tomatoes, organic preferably, sliced in half
1/4 cup finely diced red onion
1/3 cup chopped fresh cilantro
1 – 14oz tin black pinto beans, drained and well rinsed
juice of one lime
1/4 cup of extra virgin olive oil, preferably organic
pinch celtic sea salt
Method
Boil a large pot of water and place cobs in water for 3-5 mins-no longer.  Remove and place in cold water to stop cooking.  Once cool, slice the corn kernels off the cob and place in medium sized bowl, breaking up the pieces somewhat.  Add cherry tomatoes, onion, cilantro, and black beans.  Combine lime juice, oil and pinch of salt and pour over corn mixture and coat evenly.  Let stand 10 mins and then enjoy!

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Sweet Potato Pancake Stacks

This elegant dish may taste and look gourmet, but it’s far from anything that requires a lofty effort in the kitchen. Garnish options include hot sauce, smoked salt, grated Parmesan, and/or parsley.

6 large free-range eggs
1 medium-sized sweet potato, peeled and grated
1 garlic clove, minced
2 tsp (10 mL) curry powder
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) black pepper
2 Tbsp (30 mL) + 2 tsp (10 mL) grapeseed oil, divided
2 shallots, minced
3 cups (750 mL) sliced white mushrooms
4 cups (1 L) spinach, ends trimmed
1 Tbsp (15 mL) lemon juice

In large bowl, lightly beat 2 eggs. Stir in grated sweet potato, garlic, curry powder, salt, and pepper.

Heat 1 Tbsp (15 mL) oil in large skillet over medium heat. Place 4 equal-sized mounds of sweet potato mixture in pan and flatten with spatula. Cook for 3 minutes per side, or until golden on both sides. Remove from pan and keep warm on baking sheet in oven set to 200 F (100 C).

Place 2 tsp (10 mL) oil in pan and add shallots and mushrooms. Cook until mushrooms have softened, about 3 minutes. Stir in spinach and cook until slightly wilted. Stir in lemon juice. Remove vegetables from pan and cover to keep warm.

Reduce heat to medium-low and heat 1 Tbsp (15 mL) oil. Carefully crack remaining 4 eggs into skillet. For sunny side up, cook until whites are set and outer edges start to curl up. If you prefer over easy, flip eggs and cook for an additional 30 seconds.

To serve, place sweet potato pancakes on 4 serving plates and top each with equal amount of vegetable mixture and 1 egg.

Serves 4.

Each serving contains: 241 calories; 13 g protein; 17 g total fat (3 g sat. fat, 0 g trans fat); 11 g total carbohydrates (3 g sugars, 2 g fibre); 295 mg sodium

source: “Thanks a Brunch!“, alive #379, May 2014