Holistic Chef Eddie's Tip of the Day #19

Today is one of my favorite recipes with Black Beans called Southwestern Black Bean and Corn Salad.  Black Beans are loaded with fiber and protein.  Just one half cup of black beans contains 15 grams of protein.  I tend to shy away from putting corn into my recipes because so much of it is genetically modified.  If you can get raw, organic corn on the cob that would be ideal.  I have seen it in the produce section at Whole Foods Market in the past, not often.  However, for this recipe you can buy frozen organic corn.  The secret to this recipe is the whole cumin seed which gives the salad such a unique nutty taste and a fragrance that can't be beat.  I know you'll make this again and again.  It's a great addition to a backyard barbecue.  

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SOUTHWESTERN BLACK BEAN & CORN SALAD
2 - 15 oz cans of Black Beans, rinsed & drained
2 cups fresh Corn off the cob (2-3 ears or frozen)
2 cloves Garlic, minced
1/2 cup Red Onion, diced
1 -2 Tablespoons Braggs Liquid Amino (to taste)
1 medium Red Bell Pepper, diced
1 Tablespoon Toasted Sesame Oil
1/4 cup fresh Lime Juice (2-3 limes)
3 teaspoons toasted Cumin Seeds
1/2 cup fresh Cilantro, rough chopped
1/4 teaspoon crushed Red Pepper (optional)
3 Organic Corn Tortillas, cut in thin strips & baked until crisp

1)  In a 350 degree oven, place the thinly cut strips of Corn Tortilla on a sheet pan.  Lightly spray with olive oil spray and bake for 10 minutes until crisp.
2)  Shuck the Corn off the cob and cook the corn in water for at least 2-3 minutes.  Remove from heat, drain and run under cold water and drain again.
3)  In a small dry fry pan, toast the Cumin Seed until they start to pop and become fragrant.  Remove and quickly pour into a small bowl to stop the cooking process.
4)  Rinse and drain the Black Beans and add to a large bowl.  Add the Corn, Garlic, Red Onion, Red Bell Pepper, Lime juice, Cumin Seeds, Cilantro and Crushed Red Pepper (optional) and mix thoroughly. 
5)  Add the Braggs Liquid Amino and Toasted Sesame Oil and adjust to taste.  Serve with a mound of the baked Tortilla Strips on top.