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
- Slice the kernels of the cob. You can use a bundt pan to hold the ear steady and catch the kernels.
- 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.
- 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.