I had a lot of cherry tomatoes to use, and a lot of corn, so I decided to make this salad. This makes a LOT (easily 8-10 1-cup servings), so be prepared to share with neighbors or take this to a picnic. Scale the recipe back to 1/2 to avoid waste, and modify the ingredients for what you have on-hand (that is, use regular, seeded tomatoes vs. cherry tomatoes; use yellow or purple bell pepper; substitute seranos for jalepenos, etc.)
- 2 pints cherry tomatoes, quartered
- 1 red onion, small diced
- 1 jalepeno, seeds and ribs removed, minced
- 1 green bell pepper, small diced
- 1 red bell pepper, small diced
- 2 cucumbers, peeled, halved & seeded, chopped
- 2 cans black beans, rinsed
- 2 large cloves (or 4 small cloves) garlic, minced
- corn kernels from 4 (or more) ears of corn, cooked just briefly (4 or 5 minutes), cooled, and then removed from cob
- 1/2 cup chopped cilantro
Combine all ingredients in a large bowl.
- 4 or 5 tomatillos, husk removed, grated on the largest holes of a box grater over the large bowl, to catch all of the juices
- Juice of 1 lime
- salt and pepper, to taste
Add to large bowl, and stir to combine. Taste. The original recipe called for 1/4 cup olive oil, but I did not end-up adding any, to keep this very low-fat. The original recipe also called for 1 cup of tomato juice and 1 Tablespoon of hot sauce. My cherry tomatoes and the grated tomatillos were juicy enough that I didn’t feel like extra juice was needed, and the jalepeno provided plenty of heat.
I served this over a bed of chopped romaine lettuce that I dressed with a vinaigrette and the “gazpacho” juices from the salad, and garnished with slices of fresh avocado.