I had no clue what to name this post. My boyfriend suggested “deconstructed vegetable burrito.”
Typically I prefer to cook with dried beans and fresh vegetables, but we were sluggish after a fun wedding the night before. So, for brevity, I opted to use canned beans and corn.
In a cast-iron skillet, I sautéed a few onion slices in a tablespoon of olive oil with a teaspoon of cumin and a dash of cayenne pepper. Sometimes I like to toast the spices in the skillet first, no oil. But either way, I like to add these spices early on so that their flavors are released by the heat, infusing successive ingredients. Once the onions were translucent, I added a drained and rinsed can of black beans. Because they’re canned, they don’t need to cook; I just prefer to heat them, flavoring them myself with the onion and spices. Then I added the can of corn, about five tablespoons of salsa, and fresh salt and pepper.
We had some fresh lettuce from our CSA purchase so I made a spicy, creamy lime dressing. Starting with a sour cream base, I whisked in the following ingredients:
Whisk and taste to desired consistency. I like it thin enough to drizzle over a salad, but thick enough to coat the whisk when I pull it out. Mine usually looks something like this:
Garnishing with one chopped tomato and fresh cilantro, the Mexican-inspired salad was quick, easy and packed some heat balanced by the sour cream and lime.