CSA Corn and Black Bean Salad

We are now in the second year of our CSA (Community Supported Agriculture) from the La Vista farm in Godfrey, Illinois. Every other week, we pick up our bounty of fresh vegetables and herbs. In recent weeks, we have been enjoying La Vista’s tomatoes, okra, summer squash, basil, and other similar items from our farm basket. We have also supplemented from our herb garden, replete with rosemary, thyme, and dill, giving us the full array of summer flavors.

This recipe comes together in a matter of minutes and has wonderful flavor, with some of the best vegetables from the Midwest. This salad makes a great side dish, but can also serve as a main course.

CSA Corn and Black Bean Salad

PREP TIME: 10 minutes
COOK TIME: 10 minutes
SERVES: 4

WHAT TO GRAB:
SALAD:
3 ears of sweet corn
1 jalapeno
1 cup of black beans
1 cucumber, roughly diced
2 tablespoons basil, roughly chopped
½ cup cherry tomatoes, sliced in half
1 green onion, chopped

DRESSING:
Juice of one lime
¼ cup red wine vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
Salt and Pepper to taste

HOW YOU DO IT:

 1.   Roast the ears of corn and jalapeno on the grill or under the broiler until nicely done. Sauté the green onion. Cut the kernels from the corn and dice the jalapeno.

2.  In a large mixing bowl, combine the corn, jalapeno, black beans, cucumber, basil, cherry tomatoes, and green onion.

3.  In a small mixing bowl, whisk all of the ingredients for the dressing.

4.  Dress the salad as desired. Season with salt and pepper to taste.