1 Tbsp (15 mL) grapeseed oil
2 cups (500 mL) sliced chanterelle mushrooms
1 Tbsp (15 mL) minced fresh garlic
1 red onion, peeled and diced
salt and pepper, to taste
4 ears of corn, cooked and chilled
2 cups (500 mL) cooked black beans
2 cups (500 mL) shredded green cabbage
1 large carrot, peeled and shredded
juice and zest of 1 lime
2 Tbsp (30 mL) extra-virgin olive oil
1 tsp (5 mL) hot sauce
3 Tbsp (45 mL) minced cilantro
Heat a skillet over medium-high and add the grapeseed oil, mushrooms, and garlic. Sauté until the mushrooms give off moisture and appear dry. Add the red onion and toss to warm through but not cook fully, about 1–2 minutes. Transfer to a mixing bowl, season with salt and pepper and allow to cool to room temperature.
On a cutting board, trim the kernels off the ears of corn. Add to the mushrooms along with the black beans, cabbage, and carrot. Add the lime zest and juice to the vegetables. Drizzle with olive oil and hot sauce. Add the cilantro and toss to coat. Taste and adjust the seasoning with salt and pepper if necessary. Serve chilled or at room temperature.
SERVES 4–6