‘Tis the season of abundance!
Don’t you love a salad that’s a whole meal? In summer, the fewer times I put on the stove, the better. We love to barbeque, even if it is just tossing a veggie burger on the grill for a few minutes. Vegetables can star in many meals, even as a salad. If you add beans to that salad, it becomes a whole new experience. Sweet corn has hit the stands, so meals will frequently feature this summer treasure around here, sometimes corn is the entire meal! What could be better, fresh vegetables with a smoky edge.
Lots of flavor, tons of nutrition
This salad has a little southwest flair, warm spices, nightshades in attendance, and corn and beans. Lots of vitamins, minerals, fiber, anti-oxidants, and protein. I have an abundance of cherry tomatoes right now, so you’ll probably see them in future recipes! At the farm stands, they are nicely priced, sweet, and very versatile. Too many in your garden? Just tuck them in a container and freeze as is. During the winter, they will be welcome additions to soups, stews, and casseroles.
A little bitter, a little sweet
While this salad has a bitter edge from the greens, a little maple syrup in the creamy dressing helps it all make sense. The thick, creamy avocado dressing is my new favorite and is really tasty on this salad. It can hold its own topping a grilled protein as well, fish or chicken, or parked next to a bowl of corn chips. If you make this once, you will make it again, promise! And, it keeps for at least four days in the refrigerator, beyond that, I wouldn’t know.
Rain or shine
Don’t have a grill? Raining outside or too hot to stand over coals? You can always roast these veggies quite nicely instead, or use a grill pan on the top of the stove, even less heat in the kitchen.
Did I mention this one is pretty? Oh, and it will feed a crowd, with leftovers the next day.
Grilled Corn and Black Bean Salad with Avocado Dressing
- 2 ears corn, grilled
- 2 colorful sweet peppers, grilled, chopped
- 2 cups cherry tomatoes, lightly grilled then halved
- 1 purple onion, thick slices
- 1 head radicchio, quartered, grilled, and chopped
- 3 heads endive, halved, grilled and chopped
- 2 cups cooked black beans
- 2 cups arugula, don’t grill this
- ½ chopped parsley
- ¼ cup mayonnaise or vegan mayonnaise
- ¼ cup non-fat yoghurt or vegan yoghurt
- Juice and zest of one plump lime
- 2 soft, perfectly ripe avocados
- 1 tbsp. cider vinegar
- 1 tbsp. honey
- 1 tbsp. sriracha
- 1 tsp. chili powder
- 1 tsp. cumin
- Water to thin, about a quarter cup
- Salt to taste
- 1 beautiful buttery avocado, chopped, squeeze of lime
- Edible flowers
- Little more parsley
Fire up the grill, this is the fun part! Brush all the veggies with oil, then season with salt and pepper. Toss everything on to grill and cooked to where you like them, just cooked or charred on the edges. The endive and radicchio benefit from some nice color.
Chop up your cookedveggies into bite sized bits, and mix them all together in a large prep bowl.
Mix your dressing ingredients together, thin if needed to desired consistency, and pour about half into the salad. Mix well, then place the salad in a serving bowl.
Garnish with edible flowers, a bit more parsley, and nestle a little pile of avocado on top. Toss a few corn chips on the side!
Second Act – Tomorrow, you’ll enjoy this in a tortilla, corn or whole wheat, it is up to you! Just add some salsa and a bit of cheese.
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