Thai corn black bean salad

Yield: 4 Servings

Ingredients:

2 c Corn kernels cooked
2 c Black beans cooked
1/2 c Celery sliced
1/2 c Red onion diced
1/2 c Red bell pepper diced
1/4 c Cilantro chopped
2 ea Jalapeno chiles seeded & -- minced
2 ea Garlic cloves minced
1 ts Ginger minced
3 tb Sesame oil
2 tb Rice vinegar
1 tb Lime juice

Instructions:

Salt to taste In a large bowl combine corn beans celery onion pepper cilantro chiles garlic & ginger. Set aside. In another bowl whisk together oil vinegar & lime juice. Pour over the ingredients in the large bowl & mix well. Season with salt & chill until ready to serve. MARK'S NOTE: I am not sure what makes this "Thai" however the taste is not bad. I especially like using black beans in contrast with other bright colours. I used galangal in place of ginger in this recipe plus a pinch of lemongrass. I replaced the red onion with a couple of large green onions chopped. Next time I'll use red chiles rather than jalapeno chiles. Jalapenoes especially when seeded do not have much taste. A couple of red chiles finely minced should go a long way towards perking up an otherwise promising dish. Oh yes do increase the lime juice. I used as much juice as I could squeeze out of half a large lime & it could have still used more so 1 tb is not nearly enough. Try garnishing with kaffir lime leaves as well. Vegetarian Gourmet Summer 1995