I've spent the last week updating the shop so I've been pretty busy (I modified the look and feel a bit too...you can
check it out here). And the weather has been hot. I mean HOT. When it is so hot that cooking over a stove sounds like cruel and unusual punishment, I make Santa Fe Salad, adapted from the recipe in Mary Englebreit's
Queen of the Kitchen Cookbook.
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Image from the aforementioned cookbook. |
2 cups cooked black beans, drained and rinsed if canned
1 1/2 cups sweet cherry tomatoes, homegrown if possible, halved
(option: use a mix of red and yellow tomatoes)
1 cup fresh, thawed frozen, or drained canned sweet corn kernels
(option: use frozen roasted corn kernels)
4 green onions (scallions), minced
1 jalapeno chile (for mild heat remove seeds and ribs), minced
1/2 cup chopped fresh cilantro (or more to taste)
2-4 small garlic cloves, minced
2 Tbs. fruity olive oil
Juice from one lime
Salt to taste
Black pepper to taste, or for more heat, use cayenne pepper to taste
1 avocado, cubed (optional)
In a large bowl, combine everything and toss well until mixed. Add avocado cubes, if using, and toss lightly.
Serve with tortilla chips for dipping or over salad greens. Serves 2-3 as a main salad course.
Enjoy!