Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Corn kernels, cooked -- minced
2 c Black beans, cooked 2 ea Garlic cloves, minced
1/2 c Celery, sliced 1 ts Ginger, minced
1/2 c Red onion, diced 3 tb Sesame oil
1/2 c Red bell pepper, diced 2 tb Rice vinegar
1/4 c Cilantro, chopped 1 tb Lime juice
2 ea Jalapeno chiles, seeded Salt, to taste

In a large bowl, combine corn, beans, celery, onion, pepper, cilantro,
chiles, garlic ginger. Set aside.

In another bowl, whisk together oil, vinegar lime juice. Pour over
the ingredients in the large bowl mix well. Season with salt
chill until ready to serve.

MARK'S NOTE: I am not sure what makes this "Thai", however the taste
is not bad. I especially like using black beans in contrast with
other bright colours. I used galangal in place of ginger in this
recipe plus a pinch of lemongrass. I replaced the red onion with a
couple of large green onions, chopped.

Next time, I'll use red chiles rather than jalapeno chiles.
Jalapenoes, especially when seeded, do not have much taste. A couple
of red chiles, finely minced should go a long way towards perking up
an otherwise promising dish. Oh yes, do increase the lime juice. I
used as much juice as I could squeeze out of half a large lime it
could have still used more, so 1 tb is not nearly enough. Try
garnishing with kaffir lime leaves as well.

"Vegetarian Gourmet" Summer, 1995
* CROSSPOSTED Submitted By GOURMET On 08-24-95

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