Confession: the hardest part about the last 20 minutes of church for me is that I start to dream about what I am going to whip up for lunch. I even write it down in my notes.
I whipped up a new rendition of the Black Bean and Corn Salad I shared on the blog a few weeks back, basically just using up anything we had. It was DELICIOUS! New star ingredient? PEACH! That’s right. Don’t knock it till you try it. It’s like a super fresh peach salsa.
YOU WILL NEED:
- 1 can drained and rinsed black beans
- 1.5 ears of leftover cooked corn (approx. 1 – 1.5 cup)
- handful of local cherry tomatoes, halved or quartered (approx. 1 c)
- 1/2 an avocado that was on its last leg
- 1 fresh, juicy peach
- 1/2 c diced feta cheese
The dressing:
- 1/3 c olive oil
- 2 tbs lemon juice
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp cumin (this is the game changer!!)
TO MAKE:
- Mix all the ingredients in one bowl and the ingredients for the dressing in a separate bowl
- Pour the dressing over the corn, beans, etc and stir well
- This tastes best if you allow it to marinate in the fridge for at least an hour, and will keep a few days (maybe less depending how ripe your avocado was)
**These are the perfect sort of thing to whip up when people come over and you need a dip. You could absolutely use canned or frozen corn, just love using fresh local corn while we’ve got it.
Hope you’re all having a lovely Monday; I’m having the last of this with tortilla chips and so happy about it!
Summertime Corn Salad - Peach Edition!
Ingredients
- 1 can drained and rinsed black beans
- 1.5 ears of leftover cooked corn (approx. 1 - 1.5 cup)
- handful of local cherry tomatoes, halved or quartered (approx. 1 c)
- 1/2 an avocado that was on its last leg
- 1 fresh, juicy peach
- 1/2 c diced feta cheese
- The dressing:
- 1/3 c olive oil
- 2 tbs lemon juice
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp cumin (this is the game changer!!)
Directions
- Step 1 Mix all the ingredients in one bowl and the ingredients for the dressing in a separate bowl
- Step 2 Pour the dressing over the corn, beans, etc. and stir well
- Step 3 This tastes best if you allow it to marinate in the fridge for at least an hour, and will keep a few days (maybe less depending how ripe your avocado was)
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