Brad Farmerie is the chef at Public, The Monday Room and Double Crown. You may recognize him from Iron Chef, or around the neighborhood. He’ll be sharing recipes based on his CSA vegetables all season, so get ready to be inspired.
This is a super simple, super tasty salad that can be whacked together in about 10-15 minutes, making it perfect for last-minute picnic planning.
Aleppo is a sun dried chili from Syria (they have it at Fairway) that has a mild sun dried flavor to it. If you aren’t in the mood to try something new, feel free to add any dried chili flakes or powder that you like.
Add a few dashes of Tabasco or some sliced fresh chili and this dual-purpose delight will make a pretty mean salsa for pork, chicken, or even fish tacos. –Brad Farmerie
Roasted Corn and Black Bean Salad
Makes 4 generous servings
For the pickled onions:
- ½ red onion, peeled and finely diced (about 1/2 cup)
- Zest and juice of 1 lime
- 1 clove garlic, minced with ¼ t salt
For the corn mixture:
- 2 ears fresh corn, shucked and cut off of the cob
- 2 T Extra virgin olive oil
- ½ t ground cumin
- ¼ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon Aleppo
To assemble and serve:
- ¼ cup crumbled feta
1/3 cup chiffonade (sliced) cilantro
1 can black beans, drained
Place the sliced red onion, minced garlic, and the zest and juice of the lime in a mixing bowl and stir to combine. Allow this mixture to sit at room temperature for 30 minutes, which will pickle the onions, making them tangy and mild.
In another bowl, combine the corn kernels, olive oil, cumin, oregano, salt, and Aleppo and mix to combine.
Heat a sauté pan (cast iron or non stick- don’t be fussy) until very hot and add the corn mixture. The corn should start to char and pop, so have a lid ready to defend yourself from the flying kernels.
When the corn is lightly browned, remove from the pan and pour into a mixing bowl to
cool for 10 minutes.
Add the pickled red onions, feta, cilantro, and drained black beans and stir to combine.
Season with salt (if necessary) and serve.