Kids in the Sink

The Best Side Dish You’ll Eat Everyday of Summer

on August 15, 2012

Corn lightly charred in an ungreased skillet. Homemade black beans. Fresh cilantro, torn, not chopped. Because that’s just easier. Jalapenos picked straight from the garden, with corking all along the sides, as an indicator of how deliciously hot they will be. Finished off with hand squeezed juice from a lime. Or two.


This side dish is one that we have been eating all summer. And it’s maybe a little bit of a underexaggeration to say that we are anything but OB.SESSED. This is really our official side dish of the summer. It is fresh and vibrant and bright. It is all the things that summer is. Including hot! And we are trying to eat as much of it as we can before winter comes, bringing its cold frosts, taking over the plants of the summer and killing them with her icy grip.

I really feel like a fraud to even call this creation an original. It seems like these flavors were made for each other in so many different ways. They are classic. And they are even better the longer the ingredients sit, allowing the flavors to meld together. I could really eat this every day. We usually make it a little earlier than the rest of the meal, to give it time to sit and rest. The only problem with this, is that we take a bite here and there, and when mealtime finally rolls around, there is significantly less than we started with.

But that is a problem that I am happy to have. And you will be, too, if you make this dish. It will rock your face and remind you of the brilliance and brightness of summer. Enjoy it while it lasts.


Corn and Black Bean Salad

Serves 4, or 2 if you are super obsessed like us


2 cups corn, fresh or frozen
2 cups black beans, drained
1 handful cilantro, torn
2 jalapenos, sliced
Juice of 1 lime


  1. Place the corn in an ungreased skillet over medium-high heat. Let the corn rest for a minute or so, stir, and repeat, until the corn starts to brown and char.
  2. Add the black beans and cook until just warmed through. Add the jalapenos and cook, stirring, for just a minute or two, so that they are slightly warm, but still crisp.
  3. Remove from heat and let cool slightly before adding cilantro and lime juice. Serve slightly warm or refrigerate and serve cold. It’s delicious either way!

Source: Kids in the Sink original


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