Black Bean Salad

This is a classic Southwest-flavored recipe, but the proportions here worked out particularly well -- the results were zesty, colorful, smoky, and tangy. It's a great easy no-cook side for anything grilled. Be sure to rinse the beans very well, and to wash and thoroughly dry the other ingredients, particularly the scallions and cilantro, since those have nooks and crannies where creepy germs can hang out.

2 cans black beans (or a combination of black beans, chick peas, black eyed peas, etc)

2 ears of corn, kernels sliced off the cobs

1 bunch scallions, green stems removed and chopped fine

1 red, yellow, or orange bell pepper, diced

½ bunch cilantro, washed thoroughly and chopped fine

1 lime

1 tsp cumin powder

3 tbsp red wine vinegar

3-4 tbsp olive oil

1 tsp chipotle pepper sauce

Salt to taste

In a medium bowl, combine black beans, corn, scallions, bell pepper, and cilantro. Zest the lime directly into the bean mixture, then slice the lime in half and squeeze the juice over the top. Add remaining ingredients, taste and adjust.

Garlicky Grilled Shrimp

This is one of my favorite things to throw on the grill in the summertime. They're super easy to make and they cook in just a few minutes. Great with a hefeweissen or a very cold sancerre.

1 lb large shrimp (large = 15-20 shrimp per lb), shell on but cleaned (“vein” removed)

3-5 cloves garlic, chopped very fine

½ tsp chili flakes

2 tbsp olive oil

½ cup parsley, chopped

½ tsp sea salt

Lemon wedges

Combine garlic, chili flakes, olive oil, parsley and salt in a medium bowl. Add shrimp and toss to coat. Marinate in the refrigerator for at least 1 hour or up to 24 hours. Remove and thread shrimp onto wooden skewers. Be sure to thread the skewers through both ends of the shrimp so they’re stable and won’t spin around on the skewers.

Prepare a medium-hot grill. Grill shrimp approximately 3-4 minutes on each side, until pink and shells begin to char. Serve immediately with lemon wedges.

Serves 4.