RECIPE: Cumin & Lime Chopped Salad
I imagine Callie making this for lunch on a quiet Sunday afternoon when all her guests are out enjoying everything the Finger Lakes has to offer. It’s just her and Lynette at The Summer Breeze...I can't tell you how often I wish I could join them for some quiet conversation and companionable silence. We would go outside to eat on the back porch steps, looking out at Cayuga Lake and the beautiful greenery all around. I suppose some of the leaves are probably turning towards the vibrant colors that signal the coming of autumn. Close your eyes for just a moment and imagine yourself there with us.
To make this easy, flavorful salad:
Drain and rinse one can of black beans and one can of whole kernel corn.
Heat 1 Tbspn of olive oil in a skillet and add red pepper flakes to taste. Season with salt, pepper, and a teaspoon of cumin powder (or more to taste). Sauté for just a few minutes. Set aside.
Dice 3-4 tomatoes, 1/2 red onion, red chili (make it as spicy as you like). Add to a large bowl.
Wash and mince a generous handful of cilantro. Add to bowl.
Wash and thinly slice romaine lettuce. Add to bowl. Season lightly with salt.
Add black bean and corn mixture to the bowl.
Dice 1 avocado and add to bowl.
In a separate, small bowl add 1/4 cup of sour cream, juice of 1/2-1 lime, and a teaspoon of cumin powder (more to taste).
Toss the salad together and let sit for a few minutes before serving.