I love Ted Kennedy Watson.  I love his blog, his Instagram, his stores, his recipes; I’m a fan.  I could go on and on and tell you all the amazing things about him, but this is really about a recipe on his blog a couple of weeks ago.

There is one problem, he calls it a summertime salad, but I called it a bean salsa.  It is similar to my mom’s bean salad, but it just leans towards salsa to me.  I did break my rule of always following the recipe as written the first time you make it, but sometimes you just can’t wait.

Start by mincing one half cup red onion, cover with your favorite vinegar, and pickle to mellow the onion for a few hours.

Lightly cook 5 ears of corn and cut off the kernels.

Remove the seed and juice and medium chop about 2 cups of tomatoes.

Remove the seed and medium chop 1 large cucumber.

Julienne 1/2 cup cilantro

Drain 2 cans of black beans.

Add everything together in a bowl, pour over some extra virgin olive oil and mix lightly.  This is great both cold or room temperature.

Ok, you know me. Gluten-free girl was up the day I was making this.  She’s quite a cook in her own right.  She had some excellent suggestions.  It almost becomes a game.  First, we forgot to pickle the onion, so I don’t know if that makes a huge difference.  I was too lazy to cook corn, you now me.  If you use frozen corn, 1 to 1 1/4 cups corn equals approximately 5 ears.  I misread the recipe and thought it called for 2 cups canned tomatoes.  That worked out just fine.  We drained the beans, but next time I would rinse them as well.  We added S & P and some taco seasoning.  We like things a little spicy.  We let it sit for a while and then tried it with corn chips.  Nummy.

I’ve tried quite a few of his recipes; I’ll remember to share them soon.  They’ve all been good.  Thanks, Ted.

and remember:  Promises mean everything, but after they are broken, sorry means nothing.  Big kiss, Lynn

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