You know what’s sad? The fact that I have not made this salad in years! It is one of my husband’s favorite salads and I used to make it so darn much. Don’t know what happened but I brought it back into my life because it is perfect for those summer days when you don’t want a piping hot meal.
Author: Marale Garabetian
1 large tomato
1 or 2 medium peppers
1 shishito (optional) or add hot pepper.
1 ear of corn
1 bunch of cilantro
1 bunch of parsley
1 spring onion
3 cans of beans (any kind you like)
Butter or oil to saute the corn (I used Duck Fat)
Juice of half a lime
Juice of half a lemon
Olive oil (as much as you like)
1/8 tsp Ancho chili powder
1 tbsp Cumin
Salt and pepper (as much as desired)
Argan oil to drizzle if desired
Cook the corn in the microwave for a minute or two and then, using a knife, cut off the kernels. Saute the corn for a few minutes until slightly browned and set aside. Chop the tomato, peppers and hot pepper and add to a bowl. Add cumin, Ancho chili powder, salt and pepper. Give it a mix. Drain and rinse the beans and add to the bowl. Chop the cilantro, parsley and green onions and add to the bowl. Add some olive oil. Squeeze the lemon and lime and mix all contents. Taste to see if it needs more salt, pepper, cumin or oil. If desired, drizzle with argan oil.