A delicious combination of Southwestern flavors, serve with corn tortillas or polenta. Black beans are high in protein, fiber, and iron and the red peppers in this recipe provide a healthy dose of vitamin C.
1 red pepper
2 cups cooked black beans
1/2 cup fresh corn, cut off the cob (or use frozen corn that has been thawed)
1/3 cup chopped cilantro
2-3 cloves garlic
1/2 teaspoon sea salt
2 tablespoons extra-virgin olive oil
2 tablespoons lime juice
1/4 teaspoon cayenne
Roast the red pepper. To roast the pepper on a gas stove, place the pepper directly on the low flame of a gas burner, letting skin char. Keep turning pepper until skin is charred on all sides. Let cool and remove black char under cool running water. Cut pepper open and remove seeds and stem. Cut into small strips.
To roast the pepper on an electric range, place pepper in shallow pan and put in oven under the broiler. Let the skin char. Turn pepper every few minutes until the skin is completely charred. Remove pepper from oven and place in brown paper bag. Close bag and let pepper sweat for 15-30 minutes. Remove pepper and peel off charred skin under cool running water. Cut pepper open and remove seeds and stem. Cut into small strips.
To make a salad, combine strips of roasted red pepper, beans, corn, and cilantro in medium size mixing bowl; set aside. Place garlic and salt on a cutting board; chop to a pastelike consistency. In a separate small bowl, mix together garlic paste, oil, lime juice, and cayenne. Pour dressing over beans and vegetables, toss gently.
For babies 10 months and older: Reserve some plain black beans and corn and purée together.
Recipe by Cynthia Lair from Feeding the Whole Family (Sasquatch Books, 2008)