Recipe: Corn and White Bean Salad : The South Meets California

 

I grew up eating white beans with cornbread with a side of raw scallion.  I am not sure where the tradition of munching on scallion with home cooked beans came from but it sure is tasty.

When I moved to California everything I ate seemed to have cilantro and lime and I enjoyed every single salsa and soup I have tried so far and intend to try many more.

I have taken the best of both worlds and make a pretty darn good side dish.  Of course my uncle Jimmy will not have the option of smothering these beans with ketchup because ketchup honestly does not pair well with lime.

I am not saying this is the best bean salad in the world, but its pretty darn close.  Some folks may want to add a pinch of sugar or a bit of honey and I would not be surprised if they added some jalapeños  as well.   After all, what is a good home cooked salad without adding your own attitude and taste buds.

 

Corn and White Bean Salad

 

1 can organic white beans

4 to 5 ears of corn raw, steamed or grilled corn.  ( l like corn many ways, but earnestly try to buy organic)

6 scallions thinly sliced

4 heaping tablespoons of finely chopped cilantro

2 The zest and juice of two limes

3 tablespoons olive oil

salt and pepper to taste

1.     Slice the kernels of the cob.  You can use a bundt pan to hold the ear steady and catch the kernels.
2.     Add the corn, beans, onion, cilantro, lime zest and juice to a medium to large sized bowl and toss a bit. Salt and pepper to taste and then taste again just to be sure.  The colors are earthy and pretty.
3. You can eat this dish right away or chill and serve, either way it tastes so darn good you will want to eat it with a good sized soup spoon.