This week was a summery pick for the food matters project. Jenn chose Bittman's Corn-Avacado Salad (with a little something seared on top). It's been so hot that we've tried to avoid cooking as much as possible and decided to make an (almost) cook-free seasonal salsa/salad. While corn isn't quite in season here in Virginia, and avocados are never in season, we incorporated some delicious vegetables from our CSA and local farmer's market.
We had some dried black beans on hand, soaked them overnight and then boiled until soft. But to make salad completely cook free you could easily used canned beans. To the beans we added a peach, tomato, scallions, and okra. We grilled the okra to try to get rid of a little of the sliminess, but it still created a pretty gooey salsa we will probably leave the okra out next time, or find a better way to cook it. We dressed the salad with olive oil, vinegar, salt and pepper. A simple summer salsa salad that can be enjoyed with your grain of choice!
For Bittman's original recipe visit Vanilla Lemon and enjoy your own seasonal salsa!
