Galley Girl Cooks
Published: Wednesday, October 13, 2010 7:00 am
Tis the season to make it hot! Make it great!
With the Great Lakes' leaves starting to turn golden colors, the crew trading in shorts for slacks, tanks for sleeves, I don't even wanna hear we're turning down the excitement in the galley! Even with the gloom of putting our babies to bed for the (God, help me, I'm gonna say it...) winter, we can still have some fun with our dishes until the shrink wrap cools!
And being ever so responsible to help you out in this area, I had to serve up one of my all time favs!
My "Black Pearl Salad" – OMG! Delic! Full out flavor! Kick it up heat! Awesome presentation! And, best of all, super galley friendly!
What can I say... Booty Licious!
~ Your Galley Girl ~ Sue
Black Pearl Salad
3 Cans Black Beans, drained and rinse
1 Can Corn, drained
2 Avocados, large, chopped
2 Bay Leaves
½ Jalapeno Pepper, fresh, sliced (I keep the stem end half as garnish when served)
2 Tablespoons Fresh Garlic
½ Cup Olive Oil
1 Tablespoon Salt
1 Cup Cilantro, fresh, chopped
1 Teaspoon Oregano
2 Limes, fresh, juiced
1 Teaspoon Cumin
2 Teaspoon Red Pepper Flakes
1 Tablespoon Sugar
Mix all ingredients well together in bowl. Cover and refrigerate at least 6-8 hours to blend all flavors. Although not necessary, I take the salad out and let it come to room temp before I serve! Garnish with the leftover half of jalapeno pepper and a little fresh cilantro.
Amazing flavor! Looks great on the plate!
Special Note: Don't be scared off by the Jalapeno. The dish is high flavor, not overly hot.
And be sure to come back for "Shipwreck Stew" in the Year End Issue of Great Lakes Scuttlebutt!