This corn & bean salad was a great addition to the ever delicious grilled fish tacos the other evening.

Ingredients:

Corn from 3 ears of corn

1 can black beans, rinsed & drained

1/2 cup chopped cilantro

1 teaspoon cumin (roughly)

1 teaspoon chili powder (roughly)

1/2 avocado, cubed

Salt to taste

Directions:

In a medium skillet, heat a Tablespoon of canola oil over medium-high heat. Add the corn kernels, stirring often for a few minutes until the corn is browned in spots.  Transfer the corn into a mixing bowl and add the rest of the ingredients.  Mix it all together and serve immediately.

I used Mark Bittman’s broiled white-fish taco recipe to really maximize my fish tacos.  I chose Tilapia as my fish, and warmed corn tortillas in the oven right before we were ready to eat.   With fish tacos, it is all about the toppings, which I served: fresh guacamole, cilantro, pickled jalapenos, chopped tomatoes, thinly sliced radishes, sour cream, chopped red onions, and a dollop from the Mexican corn sauce to really make it over the top.

I served this with Mexican Corn and Cuban Black Bean and Potato Soup

Yep, we had to do it. I had just returned from Trader Joe’s with a huge bag of corn tortilla chips, cheddar cheese, avocados,  and our home is usually stocked with jarred jalapenos (the perfect spiciness), canned beans (pinto, this time), sour cream (I’m a midwest girl at heart), and we had tomatoes and cilantro from our CSA share. 

Heat the oven to 375. Spread the chips out evenly on the baking pan, sprinkle the cheese, and add the chopped jalapenos and rinsed can of pinto or black beans.  Cook for 10-15 minutes (cheese is melted and starting to bubble).  Broil for a couple of minutes if you like the nachos to be a bit crispy, as we do at this house.  Finish with freshly chopped cilantro, sour cream, diced avocado, and fresh chopped tomatoes-salsa if you have it around.