Monday, August 27, 2012

Zucchini, Corn & Black Bean Salad

 Today I'm sharing this perfect summer side dish made from vegetables from our own garden and our local farmer's market. It's light, citrusy, sweet, and healthy. I made a slightly adapted version of the recipe below to use what we had on hand - lemon instead of lime, sweet onion instead of red, and no jalapeno since I am nursing my son. (I cannot wait to enjoy spicy food again!)  I served this with blackened red snapper, but I agree with Sheena - this would be great on tacos with added tomatoes.

Source: The Little Red House

  • 2 medium zucchini, diced
  • 2 ears of corn, cut off the cob
  • 1 small red onion, diced
  • 1 jalapeno, seeded and diced
  • 2 garlic cloves, minced
  • large pinch of coarse salt
  • 2 cups of black beans, drained and rinsed
  • zest of 1 lime
  • juice of 1 lime
  • a large handful of chopped cilantro
In a large pan with olive oil on medium high heat saute: zucchini, corn, onion, jalapeno, garlic and salt. When zucchini starts to get tender (I cooked mine for 7-8 minutes, but you can cook it as long as you like, depending on how small you diced it, and how firm you like it), add the black beans and heat through. Remove from heat and add the lime zest, lime juice, and cilantro.


Mother Rimmy said...

Terrific use for this summers freshest veggies!

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