See ya later, summer!

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Miss me? Forgive me, I’ve been away too long.  But I’ve been busy.  Between work and a wedding this little lady has been a busy little bee.  Alas, I return, just in time for one last summer recipe and with ample time to immerse myself in pre-holiday, post-wedding diet goodies.  However, before my kitchen is filled with all things pumpkin, peppermint, and gingerbread, let’s bid summer farewell with just one more fresh-corn-and-California-avocado-filled dish.  Since I’m only bringing you one recipe to fulfill my summer blog quota, I’m going to make it a good one.  A recipe that I made no fewer than half a dozen times over the course of the hot summer months.  Enjoy!

Summer Salad

(Adapted from Once Upon a Chef)

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Ingredients:

3 Ears Corn
1 Can Black Beans
1 Small Red Onion
1 Bell Pepper (Preferably Red, Yellow or Orange)
1/2 C. Packed Fresh Cilantro Leaves
2 Avocados
2 T. Red Wine Vinegar
2 T. Freshly Squeezed Lime Juice
2 T. Honey
1/4 C. + 2 T. Vegetable Oil
3 Garlic Cloves
1/4 t. Dried Oregano
3/4 t. Salt
3/4 t. Cumin
1/4 t. Black Pepper
2 Canned Chipotle Peppers in Adobo Sauce (Plus, a generous spoonful of the adobo sauce)
Tortilla chips

Instructions:

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Does it get any more summa-summa-time than fresh, seasonally appropriate corn?  I think not.  Shuck those babies and boil them until the kernels and sufficiently cooked.

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Sorry folks, but the onion must be chopped.  Suck it up, kiss your mascara good-bye and get to it.

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The good news is that the bell pepper is much easier on the eyes.

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Your corn is hopefully cooled, so cut those kernels off of the cob.

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Cans.  Canned things.  Does it get any easier than this?  Add them beans to a large mixing bowl, as well as the corn, diced onion and bell pepper.

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Oooooh, its screaming summer.  Your anticipating should be building at this point.  It’s not wrong, its oh-so-right.

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Alright, you’re progressing beautifully to the dressing stage of this game.  As with all good things in life, this dressing starts with minced garlic.  Duh.

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Throw the garlic in a food processor (or blender), and then add the chipotle peppers – be generous if you’re into a more spicy dish.

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To round out your flavor, add the honey and vinegar to the food processor as well.

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Southwest seasoning too ya’ll!

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It’s about to get loud… and blended… and oh-so-delicious up in this joint!

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Add the finished dressing (blended until smooth), to your bowl of mix-ins!

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You can throw the bowl in your refrigerator for a few days now, but when you’re ready to serve, and only as soon as your ready to serve your dish, cut and add the avocado.

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Yum, yum, yum, summer in your tum.

Mangia!

Elise-Sig-v8

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