foodie friday: basic vinaigrette recipe::
black bean & corn salsa

I have a super simple and classy dish that is great for on the go for picnics and other parties. I make it all the time. It’s fast and can be left out of the refrigerator without worrying. It’s versatile and flexible so I add and substitute ingredients as I need.

Please meet mr. black bean and corn salsa.
He can be your best friend. Just give him a chance.
Start with a balsamic vinaigrette. This doesn’t have to be complicated if you’re not the cooking kind. Meet the balsamic trifecta. You may have heard of celery, onions, and carrots being the ‘ol soup trifecta, but there’s a new threesome in town. 

Add a dab of that fancy Dijon mustard. Let’s call it a tablespoon for goggles. Giggles. Sheesh. Don’t let my diction deter you.

Then add a splash of vinegar. I usually add balsamic but Oscar also likes it with red wine vinegar. We’ll go with ¼ cup. It’s all relative. It’s just about ratio and emulsifying. Once you have the ratio down, you’re good to go. I go by looks because that’s what I’m used to. Then you add good old olive oil. ¾ cup-ish. I stop and go and see how it smells. If that makes any sense. I never add it all at once.

As you add the olive oil, whisk, whisk, whisk. I whisk with my dominant hand and pour with the other. Oh yea, I’m quite talented. Oscar has a relative that was in the circus. I think it rubbed off on me. 

I usually let it sit as I chop up my onion and whisk it back together if it got the wise idea it’s goin someplace. Not today bucko. Then I throw in the onion. Since it’s raw I like the idea of soaking it a bit to break it down before I put everyone else in the bathtub. 

Meanwhile I open up some black beans and corn and rinse. I’ll let them drain a bit as I chop up some cilantro. I usually add a bit of dry oregano as well- but not too much. I used to add raw garlic but it was a bit much for a certain someone and I have a heavy hand when it comes to my favorite, so I just opt out. 

Then everybody gets together for a good time. The longer it sets the better. You can easily double it or whatever. Sometimes I add jalapeno. Sometimes I don’t.  Sometimes I grill the onion for a nice little char-taste. It’s really versatile and great for cleaning out your fridge. 

So here she is:

black bean and corn salsa with basic vinaigrette

2 cans of black beans
2 cans of corn
1 red onion
1 Tablespoon of Dijon mustard
¼ cup of balsamic vinegar, or red wine
¾ cup of olive oil
salt and pepper
¼ teaspoon oregano
handful chopped cilantro

Whisk mustard, vinegar, and olive oil together until it doesn’t separate easily. Add chopped onion. Drain beans and corn, rinse and drain again. Toss with onions and vinaigrette. Add salt, pepper, oregano, and cilantro to taste. Use with chips or over a dish of fish or chicken… just eat up!

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