Wednesday, November 5, 2014

Be Thankful, For What You Got

This was supposed to be corn and black bean salad, which is very vibrant and pretty to look at.  The small white beans tasted just fine but the presentation wasn't the same.  You really do eat with your eyes too.
Corn & Black Bean Salad:

In a large bowl combine

  • 1/2 pkg of frozen corn, thawed
  • 1 can black beans
  • large tomato diced
  • small diced jalapeno
  • cilantro 
  • s&p, fresh squeezed lemon or lime, a little olive oil.
Let marry on the counter for a few.  This is super good with roast chicken.

I reached out to my sister T, whom I hadn't spoken in quite a long while.  She lives in Floreedah.  She sent me these Irish crystal candleholders as a wedding gift.  I realized quickly that my funky New York apartment was not the kind of place for these beauties. But not one to waste, I quickly cleared my book ridden fireplace of all clutter and unnecessary tchotchkes and prominently featured them on the mantle.  This one bit of brick and fireplace is the only real architectural detail in this white-walled rental.  It doesn't work, and it doesn't even look that good but when it's the only learn to like it.

The shiny black beans are the best thing for this salad but if you don't have them, still make it and use any small bean because it will taste just as good just not be as visually appealing.

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