LOCALadk Magazine

56 Summer 2017 LOCALadk Magazine LOCALadk When you want to soak up all the fun and sun that summer has to offer, this meal-in-a-salad is the perfect solution. What I love most about this salad, aside from it being delicious, is its versatility. Not only can you eat it as is, for a complete meal, you can also use it as a topping for a garden salad, fill a burrito or taco with it, serve it over tortilla chips for some killer nachos, or add a jar of tomato sauce and some vegetable broth and have a hearty Mexican soup. It's one of our most popular "Kids in the Kitchen" cooking class recipes, so turn your children loose in the kitchen while you relax on the porch. The ingre- dients are easy to keep on hand, which makes this my most frequent go-to recipe for a spontaneous meal or snack. It stores well in the fridge for up to five days, so make it ahead of time and have it ready to eat. The dressing can be made in quantity and tossed in a garden salad or used as a marinade for grilled or steamed veggies. Ingredients: 30 oz. cooked and drained black beans from Essex Farm 1 cup fresh or frozen cut corn from Juniper Hill Farm ½ red pepper from Rivermede Farm, washed, seeded and diced ½ small red onion from Fledging Crow Farm, diced 2 tbsp. fresh cilantro from North Branch Farm, chopped Juice of 1 lime 3 tbsp. olive oil or local sunflower oil from Reber Rock Farm 2 tbsp. local raw honey or maple syrup from Black Rooster Maple 1 tsp. ground cumin ½ tsp. garlic granules from Rehoboth Farm Celtic sea salt and fresh ground pepper to taste Black Bean and Corn Salad By Wynde Kate Reese Photos by Jessica Chevalier Recipe: In large mixing bowl combine beans, corn, pepper, onion, and cilantro and toss gently. In a separate bowl, combine dressing ingredients and whisk together. Pour dressing over salad and toss. Season with salt and pepper to taste.

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