SOUTHWESTERN HEIRLOOM TOMATO SALAD
"THE HEIRLOOM TOMATO COOKBOOK"
Order the book from www.amazon.com
This heirloom tomato salad won the People's Choice Award at the 2004 Kendall Jackson Heirloom Tomato Festival. Serve it warm or chilled, as an accompaniment to grilled chicken, meat or fish - Chef Fred Langley, Langley's on the Green, Windsor, CA
- 1 teaspoon cumin seeds
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 large heirloom tomato, seeded and diced
- 2 ½ cups corn kernels (about 4 large ears)
- 2 cups cooked black beans, or 1 can (15 oz.) black beans, drained
- Kosher salt and freshly ground pepper to taste
In a dry, medium non-reactive sauté pan over high heat, toast the cumin seeds, stirring frequently, until fragrant, about 2 minutes. Let cool and grind in a spice grinder or in a mortar.
In the same pan, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute. Add the tomato and corn kernels and sauté for another minute. Add the black beans and ground cumin and season with salt and pepper. Serve warm, or cover and refrigerate for up to 3 days.