I was inspired to make this salad when I started noticing that many of my favorite Summer things came wrapped in a husk. Tomatillos, cape gooseberries, and sweet Summer corn all come under a thin papery covering. I thought that they seemed to have a natural connection, which would automatically make them delicious together. I decided to make a salad, since that is what I love to eat the most in the Summertime.
Black beans give this recipe substance, while also adding a gorgeous deep purple hue. Tomatillos are used in two different ways: cooked and blended with cilantro, vinegar, and olive oil; and thinly sliced. Tomatillos have a really nice acidic flavor which allows them to work a sweet and sour dynamic with the cape gooseberries.
This recipe is vegetarian/vegan, full of fiber, gluten-free and delicious. Although it is not pictured, serve these with Ezekiel sprouted corn tortillas, which add more nutrition and color.
Black Bean and Husk Salad
4 tomatillos, husked
1 can black beans, rinsed and drained
½ cup cape gooseberries, husked and halved
1 ear of corn, husked
¼ jalapeño pepper, sliced thinly
¼ red onion, medium dice
¼ cup packed cilantro, rinsed and roughly chopped
2 tablespoon olive oil
2 tablespoon apple cider vinegar
Salt and pepper
Bring a small pot of water to a boil. Boil the tomatillos for about 10 minutes and drain.
Slice 2 of the tomatillos into thin wedges, about 6 pieces each.
Set the onion in a small bowl covered with water for about 10 minutes and drain.
Slice the corn kernels off the cob and then reverse the blade of the knife to get out the milk.
In a medium bowl toss together the black beans, cape gooseberries, corn kernels and juice, jalapeño, and red onion.
Quarter the remaining 2 tomatillos and blend with the olive oil, vinegar, and salt and pepper. Add the cilantro and keep blending.
Pour the tomatillo sauce over the rest of the ingredients and toss.
Serve with sprouted corn tortillas.