Black Bean and Heirloom Tomato Salad Recipe

Take a break from the heat and put those summer vegetables to use with this tasty Black Bean and Heirloom Tomato Salad.



Summer 2013

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Summer is the time of year when our gardens, farmers’ markets, and grocers are bursting at the seams with a beautiful abundance of produce. It’s also the time of year when we least desire to be in the kitchen, preparing elaborate suppers for our families. (The heat usually saps our appetites for such anyway.)

Saving the hard labor for the requisite canning and preserving, try out this simple summer dish that you can toss together in a few moments time that will showcase the flavors of the season. Double any recipe and enjoy leftovers the next day for even less time spent in the kitchen!

Ingredients:

• 1 cup heirloom cherry or grape tomatoes, halved

• Kernels from 3 ears sweet corn, cooked

• 1 red onion, chopped

• 1 jalapeno or other heirloom hot pepper, seeds and membrane removed (leave some seeds if you like it hot)

• Handful of chopped cilantro

• 18 ounces cooked black beans

• 2 avocados, peeled and diced

• 3 tablespoons extra virgin olive oil

• 1/3 cup fresh squeezed lime juice

• 1 teaspoon salt

Instructions:

1. Combine first 7 ingredients (tomatoes through avocado) in a large bowl and toss together.

2. In a small bowl, whisk together the olive oil, lime juice, and salt. Pour over the vegetables and toss to coat. Adjust oil, lime juice or salt if needed. Refrigerate for at least 1 hour before serving.