When you’re in the food business, you tend to think about past experiences with food that have shaped how you look at the culinary world. I remember being a newly graduated 22 year old when a friend from my first year of college, Martha, invited me for lunch at her Madison Park apartment on Lake Washington. I loved her tiny place but was even more impressed by our luncheon. She set a beautiful table with a vintage tablecloth, a canning jar of daisies and colorful dish towels for napkins. She served iced lattes (still very new back in the early eighties!) and a more than delicious rice, bean and corn salad. When I asked her for the recipe, she laughed and said that someone always asked for the recipe whenever her family served it. Someone has always asked me for the recipe whenever I serve it now because it’s that good. This was one of my very first experiences of the power of entertaining done right–making someone feel special and creating a lasting impression. Thank you Martha for the memory and the recipe.
P.S. The California corn I picked up from Bayview for Memorial Day weekend was super juicy and sweet!
Rice, Bean, Corn Salad
1 cup uncooked rice, cooked according to directions on box
16 ounce can red kidney beans, rinsed and drained
1½ cup fresh corn, cut off the cob (may substitute frozen corn)
4 green onions, chopped
⅓ cup olive oil
3 tablespoons fresh lime juice
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
2 fresh or pickled jalapeno peppers, minced
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon salt
Combine just-cooked rice with drained beans and corn (hot rice will slightly cooked fresh corn and thaw out frozen corn). When cooled slightly, add green onions. Mix olive oil, lime juice, vinegar, brown sugar, jalapenos, chili powder, cumin and salt with a whisk. Add to rice mixture and stir well to combine. Serve at room temperature with lime wedges. Makes 6 servings