I'd like to share our family's favorite August recipe with you - we call it "Essence of Summer Salad" and it is chock-full of delicious, farm fresh ingredients.
If you can, please try to get organic produce - it makes a difference!
Essence of Summer Salad
corn on the cob
tomatoes
sweet onion
colored peppers
black beans (canned is easiest)
lime juice
olive oil
sea salt
Shuck the corn and cut off the kernels. Put them in a pan with a lid on, and cook on medium-low for 3-5 minutes, just until they start to soften. Remove from heat, let cool.
Dice fresh ripe tomatoes. Thinly slice onions. Chop up colored peppers (i love the sweet red ones). Open your can of beans and rinse and drain.
Mix the corn and vegetables together. Top with just-squeezed lime juice and olive oil, and sprinkle with sea salt.
I don't like this salad refrigerated, so I only make as much as we can eat at one meal. Warning! You'll eat more than you think you will, it is so delicious!
Enjoy!
