Black Bean, Mango, and Corn Salad-alsa

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Guys, it became summer.

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My shoulders are slightly rosy from sunny bike rides, my face freckles are fighting to the surface, and I’m trying really really hard to remember to water my tomato plants every day.

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Although I have no official adventure on my calendar for this summer — you know, the ones complete with passports and pre-planning and time off — summer in New York feels like an always-adventure. Here, street festivals break into the streets with African drums and grilled meats galore without a moment’s notice, and turn bank errands into an international in-your-face joyous celebration. Here, a quick bike ride turns into running into a long-lost friend on a street corner and spending the next half hour catching up while continuing to your destination. And that “small Memorial Day BBQ” is a well-timed pounce on one of the elusive grills and picnic tables in Brooklyn Bridge Park in DUMBO, feasting on the view of lower Manhattan and being sandwiched between a bougie children’s birthday party and a huge Dominican BBQ (where I was just a little bit jealous of their plantains and a vat of rice and beans trucked in from somewhere). Rooftops, parks, backyards, (edible) schoolyards — the whole city becomes the adventure. I’m okay with that.

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This salad, thrown together in a “make sure the vegetarian has something with protein at the BBQ” moment, can be taken to any and every gathering that may arise, or spooned into your mouth in front of the AC for dinner. Part salad, part condiment — it’s summer, don’t overthink it. Also it has mango in it, so, you’re welcome.

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Black Bean, Mango, and Corn Salad-alsa

adapted from eat live run and the cooking channel

Salad:

¼ red onion, finely chopped
1 ear of fresh corn
1 can black beans, drained and rinsed
1 yellow pepper, in bite-sized pieces
1 ripe mango, skin removed, in bite-sized chunks
1 red chili, in very thin slices
½ c cilantro, chopped

Dressing:

2 T apple cider vinegar
juice of a lime
1 t cumin
1 t honey
scant ¼ t chipotle powder (or 1 t chili powder)
2 T olive oil
s&p

Prep salad ingredients:

Soak red onion in cold water for 10-20 minutes to remove some of the bite. Carefully cut kernels off corn cob. Mix onion, corn kernels, and rest of salad ingredients together in a big bowl.

For dressing:

Whisk everything together except olive oil. Drizzle oil oil in slowly while whisking constantly.

Pour atop salad, give a good stir, and enjoy fruity tangy blissful summertime vibes.

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Mango Mezcal Margarita

Mango Mezcal Margarita

Last night, preparing for #JUNO2015 (aka the Snowpocalypse to end all snowpocali), I got home from work early, excited to spend the night in. I envisioned an entire night and next day of baking projects, board games, (backyard!!) snow angels, and wearing oversized clothing.

As I got off the train, I got a series of texts from Daniel:
“I’m at the coffee shop, wanna join?”
“The guys are going to the bar, let’s go there after”
“I think John and I are going to go take pictures at the bridge”

Mango Mezcal Margarita

Excuse me, what? Who makes PLANS on a snowday? Not this lady, whose mother refused to drive her to friends’ houses in elementary school and would be forced to play board games and watch old family movies and play in the backyard with her sister (ya…tough life, I know). We glared at each other for about 10 minutes, me inching towards the couch, him trying out his new flash in anticipation of the photo excursion.

Mango Mezcal Margarita

We ended up finding a happy middle: trying out Cook’s Illustrated’s crispiest potato recipe (ps did someone send me this?? It just appeared in the mail…) (it was only meh), watching a street photography documentary that’s been on the agenda for a while, and eventually getting inspired and going on a late night walk in our neighborhood. All while imbibing responsibly. These mezcal mango margaritas could totally make you forget the false blizzard fuss, or could inspire you to wander into the quiet, snowy beauty of abandoned Brooklyn. I stood for a full minute at the intersection of Atlantic Avenue and Flatbush. Come on, real blizzard or not, pretty cool. Fueled by margaritas or not, pretty cool.

Mango Mezcal MargaritaMango Mezcal Margarita

adapted from Geeks with Drinks
makes 2 full drinks, with half-sized refills (aka 3 but who needs 3 drinks?!)

3 oz mezcal
1 oz tequila
1 fresh mango, cut into cubes (about 1 cup if you want to use frozen)
2 oz jalapeno simple syrup (recipe below)
2 oz Triple Sec, or other orange-flavored liquor
1.5 cups crushed ice

BLEND all ingredients together except ice until smooth. Add ice and continue blending for about a minute, or until you reach desired smoothie-y consistency.

Jalapeño Syrup

Bring 1 cup water and 1 cup sugar to a boil in a small pot. Stir until sugar melts. Add one jalapeño, sliced lengthwise. Simmer for 12 minutes. Take off heat and cover for 10 minutes. Strain. Let cool until room temperature. Keep in the fridge for a spicy kick to any cocktail!

Mango Mezcal Margarita

The Ice Blocks

Daniel’s “neat ice” kit. It theoretically makes a perfect cube on one side and a crushable cube on the other. This is why we cannot put vegetables in our freezer.