Back-to-School talk and activities may be taking up much of our lives right now, but it is still Summer and we are trying to make the most of it! We are still enjoying warm Summer weather. And the bounties of Summer in the garden fresh fruit & veggie department. Before Summer corn season comes to an end, I have to get in (at least!) one last recipe using some of that garden and farm stand produce.

This black bean salad/side dish incorporates corn, red bell pepper, and avocado into it and is then dressed with a lime vinaigrette. The shallot, a relative of onions and garlic, has a milder and sweeter flavor than red or yellow onions. That makes it a great replacement for either of those onions in dishes like this one, where the onion is not cooked. Enjoy what’s left of Summer with this fresh produce-rich side dish!

Black Bean Salad With Corn, Avocado, & Lime Vinaigrette

Black Bean Salad with Corn, Avocado, & Lime Vinaigrette (adapted from onceuponachef.com) Total Time Required: 2 hours + 30 Minutes, Prep Time: 30 minutes, Chilling Time: at least 2 hours, Makes: 3 – 4 servings

Ingredients:

• 2 ears corn on the cob
• olive oil
• salt & freshly ground black pepper
• 15-ounce can black beans, rinsed and drained
• 1 red bell pepper, diced
• 1 small shallot, minced
• 1 clove garlic, crushed or minced
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 tablespoon sugar
• 4-1/2 tablespoons extra virgin olive oil
• zest from 1 medium lime (1/2 teaspoon)
• juice from 1 medium lime (3 tablespoons)
• 1/4 cup chopped fresh cilantro, plus more for garnish
• 1 avocado, chopped

Directions:

Preheat the grill to medium heat. Shuck the corn and remove the silk. Brush the corn with olive oil and season them with salt and freshly ground black pepper.

Prep the corn for the grill.

Grill the corn for 7-10 minutes, turning them every few minutes, until they are cooked and slightly browned on all sides. When the corn is cool enough to handle, use a sharp knife to remove the kernels from the cobb.

Onto the grill it goes!

Combine the corn, black beans, bell pepper, and shallot in a medium bowl and mix well.

Combine the corn, black beans, red pepper, and shallot.

In the cup of a wand blender, combine the garlic, teaspoon of salt, cayenne pepper, sugar, 4-1/2 tablespoons olive oil, lime zest & juice, and cilantro.  Blend the dressing until smooth.

Blend the ingredients together for the dressing.

Pour the dressing over the salad. Cover and chill the salad for a few hours to overnight.

Add the dressing to the salad.

Before serving, add the avocado chunks to the salad and mix gently.

Add the avocado chunks to the salad just before serving.

Garnish the salad with more chopped cilantro before serving, if desired. Serve cold or at room temperature.

Truly a Summer Salad!

Summer is not over yet!  ~Linda

Black Bean Salad with Corn, Avocado & Lime Vinaigrette (adapted from onceuponachef.com) Total Time Required: 2 hours + 30 Minutes, Prep Time: 30 minutes, Chilling Time: at least 2 hours, Makes: 3 – 4 servings

Ingredients:

• 2 ears corn on the cob
• olive oil
• salt & freshly ground black pepper
• 15-ounce can black beans, rinsed and drained
• 1 red bell pepper, diced
• 1 small shallot, minced
• 1 clove garlic, crushed or minced
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 tablespoon sugar
• 4-1/2 tablespoons extra virgin olive oil
• zest from a medium lime (1/2 teaspoon)
• juice from a medium lime (3 tablespoons)
• 1/4 cup chopped fresh cilantro, plus more for garnish
• 1 avocado, chopped

Directions:

Preheat the grill to medium heat. Shuck the corn and remove the silk. Brush them with olive oil and season them with salt and freshly ground black pepper. Grill the corn for 7-10 minutes, turning every few minutes, until they are cooked and slightly browned on all sides. When the corn is cool enough to handle, use a sharp knife to remove the kernels from the cobb.

Combine the corn, black beans, bell pepper, and shallot in a medium bowl and mix well.

In the cup of a wand blender, combine the garlic, teaspoon of salt, cayenne pepper, sugar, 4-1/2 tablespoons olive oil, lime zest & juice, and cilantro.  Blend the dressing until smooth. Pour the dressing over the salad. Cover and chill the salad for a few hours to overnight.

Before serving, add the avocado chunks to the salad and mix gently. Garnish the salad with more chopped cilantro before serving, if desired. Serve cold or at room temperature.