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| Crunch, slightly sweet and so refreshing |
To say this was a unique 4th of July is an understatement. Four months into social distancing and staying at home. Eight months into our new life in Florida. Two months without Will and Chantal, who went first to Tampa and then to California for Chantal’s job as a travel nurse. We are working our core to stay upright and steady as our world is rocked.
Being new to a new state in the midst of a pandemic is challenging. Thankfully, we’ve become good friends with our neighbors, Anthony and Birgit who are now in their second year as Floridians. They both still work, like me, and play golf, like Steve. Plus they’re great folks who are fun to get together with for social distanced driveway happy hours and backyard BBQs.
As the Fourth grew near, we decided the time was right to introduce our new friends, including Anthony’s Uncle Anthony (Unc) to one of our favorite meals, my Carne Asada Tacos. Anthony, Birgit and Unc are from New Jersey and while they’ve had plenty of Mexican food, they were new to Carne Asada Tacos. I love seeing folks’ faces when they bite into their first one…. So not a Taco Bell taco!
We served up the tacos with juicy slices of watermelon and another Barnett favorite, Corny Bean Salad. I recently discovered Trader Joe’s Everything but the Elote Seasoning Blend, which combines the flavors of Mexican street corn (salt, chili pepper, cheese, chipotle and cumin) in a totally addictive seasoning. I thought it would be great in this salad — judging from the comments around the table, I was spot on!
If I do say so myself, dinner was a hit. Good friends, good food, lots of laughs, six feet apart as much as possible. No fireworks, but like any Florida summer evening, there was plenty of thunder and lightening. Not exactly Moxi’s favorite, but a great light show nonetheless.
Since you can find the Carne Asada recipe in my post from July 31, 2009, I’m sharing the recipe for the salad today. I hope you enjoy it.
Corny Bean Salad
1) Combine in a large bowl
- 1 can black beans, rinsed and well drained
- 1 can corn, drained
- 3 scallions, sliced (both white and green parts)
- 1 cup grape tomatoes, cut into quarters
- 1/2 cup finely diced sweet onion (look for onions labeled "sweet," "Maui," "Vidalia," or Walla Walla
- 1/2 cup chopped cilantro
- Large pinch of salt and 10 grinds of pepper
2) Combine in a small jar:
- Zest and juice of three limes
- 1 TBS Trader Joe’s Everything But The Elote seasoning blend
My latest obsession - 1TBS Honey
- 1 tsp ground cumin
- Add olive oil equal to the amount in the jar and shake well. Taste and add salt to taste.
3) Add the dressing to the bean and corn mixture, stir well. Taste and add salt and pepper as needed. Chill at least 2 hours to overnight. Stir well and adjust seasoning with salt and pepper or more Elote seasoning if needed. Serve with a slotted spoon.
Enjoy.
