This Grand Adventure: Chelsa-Bea: Zucchini, Corn and Black Bean Salad

August 21, 2013

Zucchini, Corn and Black Bean Salad

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As I’ve shared before, we’ve spent a lot of time at farmer’s markets this summer. It’s been wonderful. We’ve had great fresh vegetables around the house every week. We used to go to the farmer’s market in Des Moines but it was more for the ambiance and the breakfast burritos and not so much for the produce. Since moving to Milwaukee, we’ve really tried to make to the most of our visit’s to the market’s and support our community.

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I don't know what it is about the farmer’s market. Ha. I seriously go on fresh-ingredient-overload. I get super over stimulated and have to check out every single vendor, what they are offering and their pricing before I can purchase. I’ve got serious “Fear of Missing Out Syndrome” when it comes to the farmer’s market produce. I need to make sure that what I’m purchasing is the best quality, and most affordable product offered at the market. I am not kidding. Last week I looked at four different bunches of beets before I purchased. Does this happen to anyone else? Probably not, but okay, anyway, back to the recipe.

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Anyway, the produce recently has been phenomenal. I love this time of year. The market’s are busting at the seams with amazing sun ripened vegetables and fruits. I can’t seem to get enough of it. Last week, I picked up some beautiful zucchini and corn. I wasn’t sure what I was going to make with either of them when I purchased but I knew I would come up with some delightful and summery.

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Two of my favorite summer recipes are from, dear ol’ Martha Stewart - Raw Corn and Zucchini Salad and Corn and Black Bean Salad. So, when I was craving something light, fresh but filling last week, I spun these recipes and my ingredients into this scrumptious summer salad.

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Zucchini, Corn and Black Bean Salad

 

Ingredients


2 cups of corn kernels or 3 ears of corn with kernels removed
2 small zucchini, roughly chopped
1 can black beans rinsed and drained
2 tablespoons finely chopped cilantro
1 tablespoon lime juice
2 cups cherry tomatoes quartered
½ teaspoon grated red onion
¼ teaspoon red pepper flake (optional)
1 teaspoon of olive oil
Salt and pepper to taste

To Make Fresh Summer Salad


Pour olive oil into a large skillet over medium heat. Add corn and zucchini and cook stirring occasionally until corn is browned in spots and zucchini is crisp-tender about 5-7 minutes. Keep in mind, in this recipe I cooked both the zucchini and the corn but both would also be delicious if left raw.

Remove corn and zucchini from pan and return to medium sized bowl and let cool for a few minutes. Then, add the black beans, cilantro and lime juice. Stir lightly so that everything is mixed. Add cherry tomato and grated red onion. Then, season salad with salt and pepper. Again, stir lightly to mix. At this point, you may want to try the salad to make sure you like the flavor. You may choose to add more lime juice, onion or salt or pepper. Next, if desired, add red pepper flake and lightly stir. You want the flavors well combined in the salad but I find the less heavy handed you are in mixing it the crisper the vegetables stay.

Next, put a heaping spoonful into a bowl, and garnish with a bit of crumbled feta or some fresh avocado on the top. And if you’re feeling fancy, go ahead and add both. Promise, it will be amazing.

This recipe is enjoyed warm or cold. It can be made in advance of a barbeque or dinner party and is also delicious the next day.

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