I have no idea what they really eat in Cambodia.

As you know, I love me some Cambodian Kampot pepper...and I'm always intrigued by the recipes that Pepper Project posts on their Facebook page. So when I saw one for black bean and corn salad, which reminded me of a similar salad I've made and loved, I jumped on it. Plus, the parents were in town for the evening, and I wanted to try something good yet reasonably safe...my parents claim to be adventurous, but then I'll discover that my mom doesn't like fish. Or goat cheese. Or cucumber. Sooo...

I changed this up a bit from their recommended recipe (which they don't have posted for me to link to) and it was delicious and super easy. My mom went home ready to make it the very next day. The flank steak was easy, too. I rubbed the herbs and spices on the night before, let it set in tupperware over night, then handed over to Hubby, since he's the grillmeister.



Cambodian Bean & Corn Salad
1 can corn, drained and rinsed
1 can black beans, drained and rinsed
About 3/4 carton cherry tomatoes, halved
About 1 tsp. kampot pepper (or just use freshly-ground black pepper)
About 1/2 to 1 tsp. cumin
Small handful chopped cilantro (less than 1/4 cup)
1 green onion, thinly sliced
Dash olive oil (less than a tsp.)
About 1 tbsp red wine vinegar
Juice from half a lime
Dash of salt to taste

Combine all, serve. I think you can handle that.


Pepper-Garlic Flank Steak
1 tbsp canola oil
3 minced garlic cloves
2 tsp fresh, chopped oregano
1 tsp cumin
2 tsp kampot pepper
About 1 tsp salt (I actually used about 1 tsp+ course grain sea salt for the rub, and then lightly sprinkled regular salt on right before grilling, so adjust accordingly)
Flank steak (I think mine was around 20oz)

Combine oil through salt. Rub mix all over steak, place in tupperware or large ziploc, refrigerate as long as possible (at least a few hours). Spray grill with cooking spray, and cook over high about 3-4 minutes a side or until cooked as you like. Slice thinly widthwise (across the grain) to serve.