Jilly Takes The Heat Out – of a Fine Diced Salad
A nutritious, high fibre, colourful salad for the dog days in August where Jilly tried small slices of Habanero peppers – which just about blew the lid off the roof of her mouth and other parts
and so, was rapidly revised.
When it comes to peppers, you have to know which are hot and which are mild.
(See previous post on the Scoville Hot Pepper Heat Index http://cookingwithjilly.wordpress.com/wp-admin/post.php?post=118&action=edit.)
For this recipe, much too high on the hot scale – this Habanero pepper. To be added only by the intrepid!
Again, another recipe that’s pretty forgiving. You can adjust the quantities and flavourings according to what you have on hand and your taste preferences.
½ c. chopped red bell pepper
½ c. chopped green bell pepper
½ c. orange or yellow pepper
(Hint – to cut up a portion of a pepper, just stand the pepper up and slice a wedge, rinse, remove the seeds, then slice or dice.)
½ c. chopped cucumber
1-2 celery stalks, diced
½ c. diced red onion
1 c. fresh, canned or frozen corn kernels
1- 2 c. canned black beans, and/or mixed beans, rinsed and drained
2 Tbsp. red wine vinegar
2-3 Tbsp. olive oil
1- 2 Tbsp. fresh lime juice
2- 3 Tbsp. minced fresh cilantro
1-2 tsp. cumin
1-2 tsp. oregano
2-3 garlic cloves, minced
Salt and pepper to taste
1-2 small Habanero peppers sliced fine – if you dare
2-3 tomatoes, sliced or diced
1 fresh avocado, sliced
6-8 medium whole wheat pitas, cut into wedges
Combine the peppers, cucumber, celery, onion, tomato, corn, beans in a large salad bowl.
Sprinkle with red wine vinegar, lime juice, and olive oil. Add the cilantro, cumin, oregano, garlic cloves, salt and pepper, and lime zest. Mix well and then set in fridge 30 minutes to chill and marinate.
Serve with shredded lettuce, tomatoes, and avocado in pita wedges. Add a shot of hot sauce at this stage – you know – that s*** they put on everything (Frank’s).
Best with cold beer.
From Jilly’s kitchen to yours. Stay cool.