Friday, January 23, 2009

Prudy's Corn and Black Bean Salad with Cumin-Lime Vinaigrette and Prudy's Fresh Corn Tamales

Don't you wish you had this snowy backdrop? Maybe you do and maybe you love it. I mostly wish it would melt away, although it is pretty sometimes. Enough about the cold weather and on to some delicious food.
When I saw that Prudy made homemade tamales a couple of weeks ago, I immediately printed out the recipe and wrote her tamales into the menu. I have been wanting to make tamales from scratch, but was too scared for some reason. I haven't eaten them very often, if ever, but it sounded like an adventure-so, I went for it.
Thankfully Prudy included step by step photos of the entire process, so I was able to make sure I was proceeding correctly.
My son loved these! That is saying something. He is usually one of the pickiest eaters at the table. They were worth the effort.
I made 2 fillings- cooked chicken with green chiles and taco-flavored shredded chicken. Both were delicious. I am eager to try these again and play around with the fillings.
I also served Prudy's Black Bean Salad on the side, but opted for more beans and bell peppers and less corn, since the tamales had lots of corn in them. What a fancy Fiesta!



For the Fresh Corn Tamales go to Prudy's post- HERE
Corn and Black Bean Salad with Cumin Lime Vinaigrette adapted from Prudence Pennywise
2 (15 ounce) can black beans, drained and rinsed well
1/2 cup corn kernels, (frozen and thawed, or canned, or cut off the cob)
1 plum tomato, chopped
1/2 cup chopped green onion
1 cup chopped cilantro
1 teaspoon ground cumin
1-2 tablespoons olive oil
juice and zest of one lime
1 each, orange and yellow bell pepper, chopped
garlic salt
1/4 teaspoon each salt and pepper
Combine beans, corn, tomatoes, onion, cilantro, and jalapeno in a medium bowl. Sprinkle cumin and salt and pepper over the top. Drizzle with oil, lime juice and zest; taste for salt and pepper and adjust seasonings if necessary. Toss and serve.
Prudy's suggestion for turning this into a main dish:Add 2 cups each cooked brown rice and fully cooked meat, adding extra cumin, lime, and olive oil if necessary. I used leftover grilled chicken slices.
Up next- Not-Just-For- Thanksgiving Cranberry Shortbread Cake

16 comments:

Marie said...

Your tamales look fantastic MaryAnn!! I made tamales once, about 2 years ago now when my friend Eliza came over from Arizona. It was great fun and they were lovely! Not something we can make regularly here though as we can't get the corn husks or the maize flour. Yours are making me very hungry and miss Eliza even more!

The Blonde Duck said...

It's Prudy day today! I love the sticky buns and chicken yesterday, too!

Cathy said...

Oh, these have been on my mind ever since I saw Prudy's post! You did an incredible job with them! Oh my, do they ever look delicious! I definitely want to make these. And I miss having one or two pretty snows a year. I don't miss living in it for 5 or 6 months like I used to! It is hard enough to get my kids from point A to point B -- I can't imagine if I had to mess with boots and snowsuits every day! It sure looks beautiful, though!

Maria said...

I have never made tamales, but I really want to now! They look amazing! Nice job! I wish the snow would melt away too!

Laura P. said...

These look fabulous! I've been wanting to make Tamales but I have no idea where to find corn husks...my local grocery store doesn't seem to have them...anywhere else you'd recommend? Thanks! : )

Angie said...

Those look so good, maybe even so good that I might try them. I am a wimp, so I might just pretend that I made them.

Beautiful!

Karen said...

The bean salad sounds so good with the lime juice. Your tamales came out looking beautiful, too!

pinkstripes said...

Your tamales look perfect! And the black bean salad with cumin. I love cumin. It's my favorite spice. YUM!

Steph said...

I love bean salad.. it's probably the only kind of salad I'll eat. Unfortunately, I'm not a leaf lover.. I always eat other types of vegetables to compensate though!

Mary Ann said...

Laura P.- I actually got the corn husks at Walmart, but I have seen them at Mexican specialty stores also. Good luck!

Mary Ann said...

Thanks everybody for stopping by. That was me, but I was signed into my other account.

n.o.e said...

Your tamales and salad look fabulous! We love to make tamales too, Mary Ann. I always make a ton and freeze them in batches. My tamale post has a turkey (or beef) filling which we really liked. I also use oil in my corn dough instead of butter (or lard).

I saw Prudy's salad, which is really similar to one I make too! Love those Mexican and Southwestern flavors!

Nancy

Prudy said...

Yours came out perfect. That sounds soooo much better than any food I've made in the last week. You honestly should be making big bucks. I'm so glad you liked them!

Kelley said...

We live in an area that has a high latino population so I can get all kinds of latino foods in my grocery store. I tried tamales recently, and they were delicious. I'll have to try your salad, though. That would be a great combination.

I finally checked out Dorie's book from the library today. After flipping through it, I made her biscuits and the Swedish Visiting Cake. Oh my goodness, they were delicious! The biscuits were seriously the best ones I've EVER had. I can tell that this book is one I'm going to need to get.

Thanks for the constant recommendations and the gorgeous pictures. Visiting your blog makes me hungry. :)

Aggie said...

I'm scared to make tamales too...but maybe just a little less now!! The snow in the background looks pretty...but I'm sure you are pretty tired of the cold right now! Not for much longer!! ;)

These look great!!!

Sophie said...

...these look so fresh and delicious; I once helped my grandma make these around the holidays--I don't think I'd ever worked so hard in my life :).