Happy Sunday everyone! I hope that you are having a fun, relaxing weekend. I have been loving the hot weather here in Portland. I have so much more energy and have spent the past few nights taking Layla for long walks around the neighborhood at night. Yesterday I went to a local produce stand and picked up a ton of goodies for less than $20.
Aren’t they pretty! I was more excited about my loot than anything I saw at the Sandy Mountain Festival that I went to afterwards. I was itching to get in the kitchen to whip something up. The result:
2 ears of fresh sweet corn
1 can of rinsed black beans
Small handful of fresh parsley
Large handful of fresh cilantro
Salt & pepper to taste.
Husk the corn and place it in a large pot of cold water. Bring the water to a boil and immediately drain the corn. Allow it to cool in the refrigerator.
Dice the tomatoes and avocados. Chop the parsley and cilantro. When the corn has cooled off, slice it from the cob and put all the ingredients besides the lime in a medium sized bowl.
Squeeze the lime juice over the salad and gently stir until everything is mixed together. Add some salt and pepper to taste, and you have a refreshing summer salad. I would serve this as a side dish or over a bed of fresh greens.
I hope that everyone has a fun week and I’ll be back here with a raw dessert recipe later on in the week.