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Thai Corn Black Bean Salad

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      Title: THAI CORN BLACK BEAN SALAD
 Categories: Salads, Side dish, Vegetables, Thai
      Yield: 4 Servings
 
      2 c  Corn kernels, cooked
      2 c  Black beans, cooked
    1/2 c  Celery, sliced
    1/2 c  Red onion, diced
    1/2 c  Red bell pepper, diced
    1/4 c  Cilantro, chopped
      2 ea Jalapeno chiles, seeded &
           -- minced
      2 ea Garlic cloves, minced
      1 ts Ginger, minced
      3 tb Sesame oil
      2 tb Rice vinegar
      1 tb Lime juice
           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
 
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