Monday, June 26, 2006
Brigid's Disappearing Appetizer
(easily cuts in half measurement wise)
2 cups roasted corn, chilled before blending with other ingredients.
2 cans black beans - rinsed and drained (rinsing gets rid of a lot of the sodium, though I add a little sea salt later).
2 red peppers
2 green peppers
2 Roma tomatoes - chopped
2 jalapeno peppers, seeds removed and finely diced.
1 cup chopped cilantro. I didn't "pack it down" in the cup, just dropped it in loosely until it looked like about one cup.
1 medium to med/large red onion - chopped (but not one of those Jabba the Hut sized onions).
juice of 4 limes (if you must use bottled lime juice, try and find the Key West brand, use 8 tablespoons).
2 Tablespoons APPLE CIDER vinegar
1 clove garlic (if you used the minced fresh in the jar, the amount to equal a clove is on the jar, about 2 tsp).
1 teaspoon sweet Hungarian paprika
few grinds of fresh pepper,
1/4 (roughly) teaspoon sea salt
1/2 teaspoon ancho chili powder (I used Penzey's, their stores are in many Midwest cities and you can buy on- line, very reasonably priced). Some stores carry other brands. If you absolutely can't find it, use regular chili powder.
2 Tablespoons honey
1/2 cup light or extra virgin olive oil
Directions: Wash all the produce well. Chop and combine all the fresh veggies, the corn and the beans. Chill while mixing dressing. Mix all dressing ingredients except the olive oil. In a thin stream, while using a whisk like you mean it, slowly drizzle in the olive oil, whipping it until it is emulsified (if you want to be boring you can use a blender).
Pour over veggies and stir well, chill at least two hours, re-stir and serve with chips and celery to scoop up (for the calorie conscious).
The enchiladas and biscuit recipes are in previous posts.