Why I Am Posting These Recipes

I believe that it is healthier for an individual and for the planet to reduce the consumption of animal products in the human diet. However, I love to eat all kinds of delicious food, and find it really, really difficult to go totally vegetarian. Also, my family protests if I serve too many vegetarian meals in a row. So I am committed to making an effort to move towards a vegetarian diet without wholly doing so. I will post recipes several times a week that represent my philosophy of eating well, eating healthy, eating local. Most recipes will be easy to prepare, as I have a busy life. So I expect my followers to be people who love to cook and eat well, want to try to help the planet through their eating (by eating local foods and trying to reduce the use of meat in our diets), and have many other things to do each day besides cook.

Thursday, September 3, 2020

Black Bean and Corn Salad

I made this salad with a bunch of things I had on hand. When I cook corn on the cob, I buy and cook more than I need that day, so that I have leftovers I can use for something else the next day.  Corn salad is a favorite use for leftover corn, and corn goes so well with black beans.  I cooked a big pot of black beans and froze them into quart-sized freezer bags so I can use them at my leisure.  I used a bunch for this salad.  I  discovered the most delicious tiny cherry tomatoes called "Candyland Tomatoes" at a local farmstand (for those of you on the Connecticut Shoreline, look for them at Bishop's Farm Market in Guilford!) You don't really need to measure the things that go into the salad; just toss in what you have, and what looks like the right amount for the number of people you will be serving.  I list some quantities here to give you an idea of how much you need, but it doesn't really matter if you use a bit more or less than what I specify. The dressing recipe makes more than what you will likely need for the salad quantity listed in this "recipe." Just use the amount that seems right and refrigerate the leftovers to use with another salad another day. Have a carefree summer and enjoy all that wonderful and delicious fresh, local produce!



Ingredients:

4 cups black beans

Corn kernels from 4 ears of corn (3-4 cups)

1 sweet pepper, diced

2 cups small cherry tomatoes

Handful each of chives, parsley, and cilantro, chopped

1 avocado, diced

Salt and pepper to taste


Dressing:

Juice of 4 limes, about 1/3 cup

2/3 cup olive oil

1 garlic clove, pressed

1/4 tsp salt

1/4 tsp cumin

Pinch of sugar


Toss salad ingredients together.  Pour the amount of dressing you want and toss some more. Only use as much dressing as you need, probably won’t use all of it. Serves 4.

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