Mary Fox, owner, A Cook’s Table
I’m notorious for making up side dish recipes on the spot with whatever I have on hand and then not remembering what it was I did. One sure thing in the summer is that there is going to be sweet onion, fresh parsley or cilantro, and lots of garlic in just about every side dish I make, including this one.
1 whole red bell pepper
1 whole yellow bell pepper
2 ears of sweet corn
1 tablespoon olive oil
1 sweet (Vidalia) onion, diced
4 cloves garlic, minced
1 cup black beans, cooked
2 tablespoons chopped cilantro (or flat-leaf parsley if you don’t like cilantro)
1 teaspoon chili powder
Salt and pepper to taste
Juice of 1 lemon
Grill the peppers and the corn on the barbecue; slightly charring them.
In a skillet, add the olive oil and saute the onion until edges are lightly brown. Add the garlic for 30 seconds only and remove pan from the heat.
Chop the bell peppers and remove the corn from the cobs. Stir them, the beans and the cilantro (or parsley) into the skillet. Season all with chili powder, salt and pepper; squeeze in the lemon juice.
Toss in serving bowl and let sit 30 minutes to blend flavors. Serve either at room temperature or slightly chilled.
