sautéed corn salad

Mabel isn't eating meat these days. And Mike and Oliver and I aren't eating sugar or white flour. So, that means our family has been eating lots of beans and vegetables and fruit. I've made a few batches of my favorite summer salad, which I shared on my blog years ago, but I wanted to share it here again.

Sautéed Corn and Black Bean Salad

2 tablespoons of butter
4 ears of corn, raw, kernels removed
2 cans of black beans, drained and rinsed
2 avocados, chopped
1 bunch of cilantro, chopped
1/2 bunch of green onions, chopped
the juice of 1 or 2 limes, depending on how juicy your limes are

Sauté the corn in the butter over medium high heat until brown spots start to appear. Remove from the heat and let cool.

In a large bowl, mix the beans, avocado, cilantro, green onions, and lime juice. Add the cool-ish corn and stir well.

I like this salad warm, but it's meant to be chilled. So, put it in the fridge for an hour or two.

When you aren't eating sugar, it's amazing how sweet sautéed corn can taste. I love this salad for its simplicity. It makes a great side dish, or fry an egg on top and serve it as the main course.

California Quinoa Salad

I don't remember how I came across this recipe for California Quinoa Salad, but I am glad I did. It is fresh and light, and full of good things like mango and peppers and coconut. I'm trying not to eat sugar during the week, and with the raisins and mango, it even satisfied my sweet tooth. I made it for my lunch the other day, then served it to my family as a side that night at dinner. Fair warning: my kids wouldn't take more than the one bite required of new foods. But I thought it was delicious.

I followed the recipe with just a few small changes: I added avocado, because I don't think something can be called "California" without it, and instead of 1/4 cup balsamic vinegar, I only added a few splashes. I wanted the lime to shine, and it sure did. Oh, and my mangoes were very small, so I used two. I don't even like bell peppers, but I really loved them in this dish. I'll make it again for sure!

a salad that tastes like summer

The moment I saw this salad featured on Say Yes to Hoboken, it was love at first sight. I knew it would become a fast favorite. It is light and simple, delicious and so very summery. I've made it three times now and each time I've had to stop myself from finishing the whole bowl.

Sauteed Corn and Black Bean Salad

Saute the kernels from three ears of corn in 2 T of butter until browned slightly

Combine with:

one can of black beans, drained and rinsed

one avocado, sliced

half of a bunch of green onions, chopped

juice from a lime or two

one bunch of cilantro, chopped

Serve chilled

from Martha via Say Yes to Hoboken

I'm blog hopping today. These ladies have also posted their favorite summer salads. Check them out!

Miranda, Lee, Kimberlee, Sara, Christina

My Latest Craving

We had some friends over for dinner last month, and I served my version of a taco salad. I've made it at least once a week since. It is the perfect summertime dinner - so light and delicious, and you barely need the stove, so it won't heat up your house.

I layer toasted tortillas, cheese, black beans (cooked with diced onion and garlic), a heaping handful of lettuce and chopped cilantro, fresh salsa, guacamole, this yummy salad dressing, and crushed tortilla chips.

Believe me, it is heaven on a plate.


Creamy Tomatillo Salad Dressing
Place the following in a blender:
3 fresh tomatillos, cut into quarters
juice of 1/2 lime
1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
1 package dry Ranch Buttermilk Dressing Mix
1 bunch fresh cilantro
5 stalks green onions with ends
2 cloves crushed garlic
1/2 to 3/4 teaspoon salt
1/4 teaspoon crushed cayenne pepper
4 teaspoons sugar (you might want to taste it first)
Combine well in blender and refrigerate at least one hour.

I saw this dressing recipe on Jenny's blog 3 years ago and copied it down immediately. I don't know why it took me so long to try it. It is delicious, not too spicy, and will keep in your fridge for a bit.