Ingredients
- 1 avocado
- 1-2 scallions, sliced thinly
- 1 handful fresh cilantro sprigs, to garnish
- ½ watermelon radish, sliced thinly on a mandoline
- 2 tablespoons pepitas, toasted in a dry skillet until golden
- 1 can black beans, drained and rinsed under cold water
- 1 ear corn, kernels cut off cob
- 1 cup cooked rice, cooled to room temp*
- 1 lime, cut into wedges
- Good olive oil, for drizzling
- Flake salt and freshly cracked pepper
- ½ red onion, very thinly sliced
- ¾ cup white vinegar
- 1 bay leaf
- pinch black peppercorns
Preparation
Arrange onion slices in a small jar, adding peppercorns and bay leaf, and pour in enough white vinegar to submerge. Set aside to marinade for at least 15 minutes. This will make more than needed for the recipe, but any leftovers can be added to eggs, sandwiches, salads, and grilled meats.
In a large bowl, toss together beans, corn, and rice. Drizzle additional pickle brine over mixture, to your taste (from homemade or store-bought pickles) followed by a drizzle of olive oil. Nestle piles of watermelon radish slices, pickled red onions, and avocado onto rice. Garnish with toasted pepitas and scallions. Squeeze lime over all. Scatter cilantro leaves, and season with flake salt and cracked pepper. Excellent room temperature nourishment for hot summer days.
About this recipe
If available, use a ratio of 1/2 pickle brine:1/2 stock for rice cooking liquid. This produces more flavorful results for the final dish.