Corn and Kidney Bean Salad
Jun. 28th, 2020 09:23 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
which_chickCorn and Kidney Bean Salad is a thing that I make. It is a thing I made up myself out of nothing though I am sure there are other similar things. I like it. My friend Laur likes it. Perhaps you might also like it.
1 can light red kidney beans
About 1 small package (or so) of frozen yellow corn. If corn is in season, you can certainly use a similar amount of slightly undercooked corn cut off whole cobs.
1 large fresh tomato, diced to kidney-bean sized pieces or equivalent amt. cherry tomatoes cut up to a similar size. Perfect, late-season cherry tomatoes off your own vines will make this exceptionally delicous, but even store-bought are pretty good.
1 medium yellow onion diced fairly fine, smaller than a fist but bigger than a large egg.
4 large cloves garlic, peeled and sliced thin
6 pieces of bacon, chopped small and fried until crisp, drain well on paper towels
cider vinegar
chipotle chile powder (I buy this from Penzey's)
paprika
ancho chile powder (or regular chili powder if you don't have ancho)
salt
Put corn and kidney beans in a colander, rinse with hot water to thaw the corn and rinse the can slime off the kidney beans. You're looking for a nice visual blend of kidney and corn, so that it looks pretty visually, measurements are not super important. Shake colander to drain well, put in large bowl.
Add chopped tomato, bacon bits, and 1/2 of the finely-diced onion, raw. In some evoo (2 Tbsp?) OR the bacon fat (only some of it) leftover from frying the bacon, sautee the other portion of diced onion + the garlic slivers until onion is translucent and the garlic bits are starting to brown. Then, add red powders (I eyeball but you will probably measure the first few times. Try 1/8 teaspoon chipotle, 1/4 teasp. paprika, 1/4 teasp. ancho or regular chili powder. You want about half as much chipotle (very smoky and spicy flavor) as the amount of each of the other two, milder flavors.) and fry until fragrant, about ten seconds. Then add 1/4 cup cider vinegar (or a little more) and 1/4 (heaping) teasp. salt, bring to a boil.
Pour hot sauce mixture over salad, stir to coat. Best warm but may also be eaten cold. Feel free to adjust seasonings to suit your personal taste.
IF taking to a covered dish with strangers, be sure to use olive oil instead of bacon fat as it won't solidify at room temp. If eating at home while still warm, bacon fat tastes a lot better. Is OK in the fridge overnight or for a day or two.
1 can light red kidney beans
About 1 small package (or so) of frozen yellow corn. If corn is in season, you can certainly use a similar amount of slightly undercooked corn cut off whole cobs.
1 large fresh tomato, diced to kidney-bean sized pieces or equivalent amt. cherry tomatoes cut up to a similar size. Perfect, late-season cherry tomatoes off your own vines will make this exceptionally delicous, but even store-bought are pretty good.
1 medium yellow onion diced fairly fine, smaller than a fist but bigger than a large egg.
4 large cloves garlic, peeled and sliced thin
6 pieces of bacon, chopped small and fried until crisp, drain well on paper towels
cider vinegar
chipotle chile powder (I buy this from Penzey's)
paprika
ancho chile powder (or regular chili powder if you don't have ancho)
salt
Put corn and kidney beans in a colander, rinse with hot water to thaw the corn and rinse the can slime off the kidney beans. You're looking for a nice visual blend of kidney and corn, so that it looks pretty visually, measurements are not super important. Shake colander to drain well, put in large bowl.
Add chopped tomato, bacon bits, and 1/2 of the finely-diced onion, raw. In some evoo (2 Tbsp?) OR the bacon fat (only some of it) leftover from frying the bacon, sautee the other portion of diced onion + the garlic slivers until onion is translucent and the garlic bits are starting to brown. Then, add red powders (I eyeball but you will probably measure the first few times. Try 1/8 teaspoon chipotle, 1/4 teasp. paprika, 1/4 teasp. ancho or regular chili powder. You want about half as much chipotle (very smoky and spicy flavor) as the amount of each of the other two, milder flavors.) and fry until fragrant, about ten seconds. Then add 1/4 cup cider vinegar (or a little more) and 1/4 (heaping) teasp. salt, bring to a boil.
Pour hot sauce mixture over salad, stir to coat. Best warm but may also be eaten cold. Feel free to adjust seasonings to suit your personal taste.
IF taking to a covered dish with strangers, be sure to use olive oil instead of bacon fat as it won't solidify at room temp. If eating at home while still warm, bacon fat tastes a lot better. Is OK in the fridge overnight or for a day or two.
