A Yogin’s Cuisine,

Recipes for Health & Happiness

corn salad or salsa with blue corn chips (carolyn grady photo)

My sister Marie first introduced me to this lovely and refreshing summer salad. It was a hit at Dad’s 90th birthday party.

As with most salads or salsas, it can be modified easily, depending upon what is available fresh from your garden or market. I like it quite limey and with a bit of heat, but you may wish to adjust according to your taste. In our house, we have served it with chips at parties, or as a side salad next to enchiladas, but it could work well as a dinner salad if the amount of beans were doubled. In that case, I’d serve it on a bed of fresh lettuces. This is enough for a big party, and it’ll last several days in the fridge.

INGREDIENTS

1 – 2 cans (15 oz.) black beans, drained and rinsed

3 c. fresh corn, stripped from the cob (about 4 ears of corn on the cob)

2 ripe avocados, pulp scooped out and chopped

1 small zucchini, finely chopped

2 tomatoes chopped

1 Bell pepper finely chopped

1 large sweet onion (Bermuda or Vidalia) finely chopped

1 bunch of cilantro, about 1/2 C. chopped

1/4 C. chopped parsley

2 Tb. Habanero sauce (I like Melinda’s brand)

1 T. cumin

1/2 C. fruity olive oil

2/3 C. lime juice (I used half key lime juice and it works nicely)

DIRECTIONS

Mix all ingredients. Let sit. ENJOY!

Fuschia Monarda flower (Barefoot Photos)