Mexicali Salad

This is one of my favorite go-to recipes for summer events like church picnics, or just because. It's perfect for taking advantage of all that great corn that's out there now. While not strictly Paleo--with its corn and black bean--it's clean eating appropriate and very, very delicious.

JACQUI'S MEXICALI SALAD

3 ears of fresh corn
1 can black beans, drained and rinsed
1/2 medium red onion, diced
1 large tomato, chopped
4 TBS cilantro, chopped
1 TBS Mexican oregano
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
salt and pepper to taste

Boil corn for 7 minutes. Drain and rinse with cold water. Remove from ears with sharp knife. Mix in remaining ingredients, tossing to combine. Chill at least two hours before serving.

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Seven-Bean Salad

SEVEN-BEAN SALAD

2 cups 7-bean soup mixture

4 cloves of garlic, minced

1 1/2 tsp Tony Cacherie's Creole Seasoning

1 small yellow onion, chopped

5 pickled okra, sliced

10 large green olives, sliced

2 ribs celery, chopped

1 small cucumber, peeled and diced

1 tomato, diced

1/4 cup feta, crumbled**

2 TBP extra virgin olive oil

3 TBP garlic red wine vinegar

1 clove garlic, minced

Add enough water to first THREE ingredients to cover, bringing to a boil over high heat. Reduce heat, cover, and let stand for 1-2 hours or overnight. 

Drain beans, then add enough water to cover. Over medium heat bring bean mixture to a boil, cover and cook 1 hour, or until beans are chewy, but not mushy. Drain and rinse in cold water. Toss together with remianing ingredients and let marinate overnight. Stir thoroughly before serving.

** Omit to make this a vegan-friendly dish.

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