Tomatillos? I don't think I have ever made anything with tomatillos. I mean, I know I have purchased them before, but I don't think they ever made an appearance in a dish. They simply met an untimely end, wasting away in the veggie drawer of my fridge.
I know that they are a relative of the gooseberry and are a staple in Latin American cuisine. After taking stock of what I had at home and going through my rolodex of south of the border falvors, I Unleashed my inner Bobby Flay, grabbed a couple tomatillos, some limes, fresh cilantro, and some chiles and ran back to my kitchen.
Here is what I came up with.
|Fast and delicious!|
This fiber rich salad is tangy, sweet, and spicy, and it comes together in minutes. You can control the heat level by removing the seeds from the jalapeño for a more mild flavor.
1 28 oz can black beans, drained and rinsed
1 cup frozen corn, thawed
1/4 head of red cabbage (about 1 1/2 cups), sliced into thin strips
1/2 red onion, minced
1 jalapeño, minced
1 medium shallot, minced
2 tomatillos, husks removed and coarsely chopped
2 cloves garlic, coarsely chopped
1 tsp cumin
2 tsp red wine vinegar
juice of 1 lime
2 tsp honey (or more to taste)
2 Tbl fresh cilantro, chopped
3 cups arugula
salt n' pepper
Combine tomatillos, jalapeño, shallot, garlic, cumin, vinegar, lime juice, honey and cilantro in a food processor. Pulse until everything is incorporated but still a little chunky. Season with salt and pepper.
Combine beans, corn, and cabbage in a large bowl. Pour half of the salsa over and toss to combine. Allow to sit for about 10 minutes so the dressing can be absorbed a bit.
In another bowl, toss arugula in remaining salsa (or enough to coat the greens). Divide greens onto four plates. Top each plate with the beans, cabbage, and corn. Garnish with cilantro leaves.