Elise came up with this new marinated salad using Fire Cider and Cajun seasonings to bring some sweet heat to the season's freshest veggies: corn and tomatoes! Pick some up on your next trip to the farmers market and then give this recipe a try.
garlic, 1-3 cloves
1/2 medium white onion
4 ears corn, cut off the cob
2 ripe tomatoes
1-2 cups black, kidney or other beans
Cajun spices, for example: one teaspoon each paprika, coriander, cumin and dried oregano; one-quarter teaspoon each cayenne pepper and cinnamon
1. Finely dice the onions and garlic, and marinate in fire cider with lemon juice, salt, pepper, cumin, honey, and Cajun spices, all to taste, in a large bowl. Add diced tomatoes and beans and stir to combine. Set aside.
2. Heat a cast-iron skillet on high.
3. Toss corn and your favorite Cajun spice mix with a small amount of olive oil in a bowl and then add to the hot skillet.
4. Cook until corn begins to brown/crisp, stirring often. Taste and add more spice if you'd like!
5. Add the hot cooked corn to the onion, tomato and bean mixture and let it marinate for at least an hour at room temperature.
6. Enjoy, preferably outdoors, with a Fire Cider Gimlet or some Fire Cider Lemonade!