Summer veggies get me so excited I could scream! Summer makes everything taste better, and when you have fresh seasonal food, you really don’t need much else for flavor. Most grocery store chains carry local produce in the summer months. But if there was ever a time to check out your farmers market, it is summer time!
When you think summer produce, think tomatoes, cucumbers, corn, and think about this salad.
- 2 cups cooked black beans or 1 can of rinsed black beans
- 3-4 ears fresh corn, shucked rinse well
- 1-2 english cucumber or 4-5 small pickling cucumbers
- 2 tomatoes diced or use carton tomatoes (chopped)
- 1 juice of lime
- 1/4 tsp pink salt and cracked black pepper more to taste
- drizzle honey optional
- Wash vegetables.
- Chop and prep vegetables.
- Rinse either cooked or canned black beans before adding into the salad.
- Cut out some of the juice and seeds if using large garden tomatoes.
- Toss everything together in a large bowl.
- Squeeze half a lime.
- Add 1/4 teaspoon of salt and a dash of pepper.
- Toss ingredients, squeeze the remaining half of the lime, toss again.
- Taste test and add any additional salt/pepper as needed.
- Store in fridge, and toss once more before serving.
- Served with lime wedge and a drizzle of honey if desired.
Shucking fresh corn in season is worth the effort! I would not make with canned or frozen corn, just omit or sub with another seasonal veggie if it’s not an option. Look up a youtube video if you need tips on shucking corn. Remove as much of the cornsilk as possible before shucking. You will need a very sharp knife and a strainer. Shuck the corn right into the strainer and rinse, removing the remaining silk strings. Black beans are probably one of my top favorite foods. I prefer English or small pickling cucumbers because they do not have the large seed centers. If using regular cucumbers, I would peel and deseed them first. Fresh summer tomatoes are divine, and I will probably eat them in heaven on white bread with fresh mayo throughout eternity. For this salad, they are equally eloquent. Store for 2-3 days in airtight container in the fridge, and holds up well when made in advance. Great as a side dish or for lunch.
[…] sprouts or kale are a surprise yummy topping if you make the pork for tacos. Also good over my summer salad recipe. However you decide to serve make sure to come back and tell me what your family […]
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