Thursday, July 19, 2007

Stoplight Salad

A few friends have asked me for this recipe. The recipe is from one of my favorite cookbooks, Simply in Season, which advocates eating locally and in season. This is from the Summer section of the cookbook. Use whatever you have in your garden or whatever you can find at your local farm stand or market. Adjust the type and quantity of the vegetables to suit your taste or to use what you have. Enjoy!

Stoplight Salad

2 cups tomatoes, chopped and drained
2 cups corn
1 medium green pepper, diced
1 medium sweet red pepper, diced
1/4 cup fresh cilantro, basil, or parsley
2 cups black beans, cooked (or if using canned, rinsed and drained)
Combine in a bowl.

3 T. olive oil
3 T. balsamic vinegar
1 clove garlic, minced

Whisk together in a separate bowl. Pour over salad. Salt and pepper to taste. Toss gently and serve. in the kitchen

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