Granny's Mexican Salad
2 ears corn
1/4 cup finely chopped onion
1 (15 ounce) can black beans, rinsed and drained
1 jalapeno chili pepper, chopped, seeds in if you like it hot
1/2 cup chopped red bell pepper
1/4 cup chopped cilantro
1 tablespoon canola oil
2 tablespoons fresh lime juice
1 teaspoon mild chili powder
1/2 teaspoon ground cumin
Place the corn on the grill and roast, turning often, until golden brown on
the outside, about 15 minutes. When it cools, cut the kernels off into a bowl
Add the onions, beans, jalapeno, red pepper, and cilantro
Combine the oil, lime juice, chili powder, and cumin in a smaller bowl. Pour
over the corn and bean mixture, and toss to mix. Let sit in the refrigerator for
half an hour before serving
A man has made at least a start on discovering the meaning of
human life when he plants shade trees under which he knows full well he will
never sit.
- D. Elton Trueblood