This easy recipe was adapted from Cynthia Stevens Graubart’s cookbook, “Sunday Suppers: Simple Fresh Menus for Sunday Gatherings.” Graubart is an award-winning cookbook author based in Atlanta. We included chopped celery for more crunch and color (chopped raw red peppers would work also). A little tequila provided some kick. Add chunks or strips of grilled chicken for a meal in a bowl packed with protein. The spiciness of this dish works nicely with the fizzy, fruity style of pétillant-naturel.
Try with Channing Daughters Winery Rosso Petillant-Naturel, a ruby red pet-nat, which looks like sparkling sangria and has similar qualities of bright berry fruits and spice. Coldigrotta Sauvignon DOP Collio is another great pairing option.
Serves: 6 – 8
1 cans black beans, drained and rinsed
2 cups fresh corn, ideally off the cob but canned is OK
2 stalks celery, chopped
2 cups chopped cherry tomatoes
1 medium jalapeño pepper, seeded and chopped
½ cup diced onion (red or white)
1/2 cup fresh lime juice
2 tablespoons fresh cilantro, chopped
2 tablespoons hot sauce (we used Tabasco)
¼ teaspoon ground cumin
¼ teaspoon ground coriander
½ teaspoon fresh black pepper
½ teaspoon salt
1 tablespoon tequila blanco (optional)
Place corn kernels on a baking sheet and broil in oven for 10-12 minutes until lightly browned.
Combine corn and remaining ingredients in a large bowl. Chill until ready to serve.