Mar 25 2008
This post was vandalised back in 2008. So, all text was lost, but here’s the recipe:
15.5 oz. can of Black Beans (drained and rinsed); you can substitute with Chick Peas or Kidney beans
4 Plum Tomatoes, chopped
8 Tomatillos, tusks removed, and chopped
2 cloves Garlic, crushed
2 Cups of frozen Corn, de-thawed
1 English Cucumber (it has no seeds in it) or 1 long regular cucumber, seeds removed, diced
2 Jalapeño peppers, seeds removed and diced
1 Red Onion, diced
juice of 4 Limes
1 Tablespoon Chili Powder
2 teaspoons ground Cumin
1/2 teaspoon ground Coriander
1/2 Tablespoon sugar
1 teaspoon Salt
1/4 teaspoon pepper
1/2 Cup Peanut Oil
1/2 Cup Sunflower Seeds, roasted and salted
2 Cups crushed Tortilla Chips
1 1/2 Cups shredded Monterey-Jack Cheese (or Cheddar)
In a large, clear, glass bowl, layer the black beans, tomatoes, tomatillos, garlic, corn, cucumber, jalapeños, and red onion.
In a small soup bowl whisk together lime juice, chili powder, cumin, salt, pepper, and coriander. Whisk in peanut oil slowly so that it mixes in well.
Bring the layered salad to the table. At this point you can make the decision of 1. adding the cheese, chips, sunflower seeds and dressing in the large bowl, mixing it and serving it, OR 2. letting everyone add the cheese, chips, sunflower seeds, and dressing in their own bowl after you have just mixed the vegetables together. I prefer option 2 because if there are leftovers the chips will be very soggy and it will not taste as great the next day. But, if you are sure you will eat it all in the same meal, then on top of the red onion layer the cheese, sunflower seeds, and then the crushed tortilla chips.