Monday, June 21, 2010
I'm beginning to think that in the kitchen, the inspiration game is not right for me. Most of the time, I just decide what to make, go buy the ingredients without hesitation and do the damn thing. And that's pretty much how this black bean salad came to be (pertinent information: I spent the weekend drinking a lot of cold beer and eating delectable foods that live many time zones away from virtuous).
There are a lot of black bean salad recipes out there. I made a very pared down version because let's face it, that's my usual approach to food. I put the following in a bowl: black beans, corn, red peppers, red onion, cilantro, lime juice, a very small amount of cumin, olive oil, salt and pepper. I imagine if you made a separate dressing, the salad might taste even better, but on a Monday night, I felt strongly that it wasn't essential. I did, however, run the red onion under a bit of water to mellow it out.
Summer and I have an uneasy relationship, especially since I moved to LA where central air conditioning is rare for renters; I try to keep my wits about me and accept that it's sentencing me to months of eating cold salads/sandwiches/whatever doesn't require the stove as well as fitful nights of waking up really annoyed at how hot it is, even at night. But, whether I'm ready or not, she has officially arrived to torment us all. So, prepare yourselves for a lot of cold dishes from me!