It’s the season of plenty right now! Gardens are full of home-grown produce and farmers markets are abundant in fresh veggies and fruit. Here are some recipes to use up all that garden flavor!
PHOTO AND RECIPE BY KRISTINA CASE, ADAPTED FROM THE SIMPLE VEGANISTA.COM
This delicious mix of fresh veggies and seasonings can be eaten as a dip, served with tortilla chips, used a side dish, or as a salad.
1 can (15-oz) black beans, drained and rinsed
1 can (14-oz) corn, drained
2 red bell peppers, finely diced
1 jalapeno, finely diced (a few seeds are ok)
1/2 red onion, finely diced
1 large or 2 small avocados, diced
1/2 cup chopped cilantro
2 large limes, juice of
4 tablespoons apple cider vinegar
2 tablespoons olive oil
1 1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
First, make the dressing: in a small bowl, whisk together the apple cider vinegar, lime juice, olive oil, chili powder, cumin, garlic powder, and salt. Set aside.
Drain the corn and black beans, add diced red peppers, jalapeno, onion, cilantro, and avocado in large bowl. Pour the dressing over the top and toss well to coat. Taste for flavor and add more salt or lime juice if needed.
Eat right away or let the salad rest in the refrigerator for a few hours to let the flavors mingle. Leftovers will stay fresh for up to 4 – 5 days in an airtight container in the refrigerator.
Visit the links below for more delicious summer garden recipes!