After the post-Easter blizzard followed by a week of rain, we took the opportunity to mow and get the flower beds cleaned up.
The Evil squirrel cartel was out in full force today.
After mowing you could see the trail they've made over the winter taking some of their peanuts to a spruce tree on the neighbor's property.
Time to fire up the grill.
(easily cuts in half measurement wise)
2 cups roasted corn, chilled before blending with other ingredients. (honestly, you can use the Trader Joe's frozen roasted corn and no one will be able to tell the difference)
2 cans black beans - rinsed and drained
2 red peppers
2 green peppers
2 Roma tomatoes - chopped
2 jalapeno peppers, seeds removed and finely diced.
1 cup chopped cilantro. (I'll be honest, I don't like cilantro but I loved it in this dish).
1 medium to med/large red onion - chopped (but not one of those Jabba the Hut sized onions).
juice of 4 limes (if you must use bottled lime juice, try and find the Key West brand, use 8 tablespoons).
2 Tablespoons APPLE CIDER vinegar
1 clove garlic (if you used the minced fresh in the jar, the amount to equal a clove is on the jar, about 2 tsp).
1 teaspoon sweet Hungarian paprika (there's sweet and smoky types, get the sweet)
few grinds of fresh pepper,
1/4 (roughly) teaspoon sea salt
1/2 teaspoon ancho chili powder (I used Penzey's, their stores are in many Midwest cities and you can buy online, very reasonably priced). Some stores carry other brands. If you absolutely can't find it, use regular chili powder.
2 Tablespoons honey
1/2 cup extra-virgin olive oil
Directions: Wash all the produce well. Chop and combine all the fresh veggies, the corn, and the beans. Chill while mixing the dressing. Mix all dressing ingredients except the olive oil. In a thin stream, while using a whisk like you mean it, slowly drizzle in the olive oil, whipping it until it is emulsified (if you want to be boring you can use a blender).
Pour over veggies and stir well, chill at least two hours, re-stir and serve.