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Roasty smoky flavors come together in a low-cook salad

Black bean, corn, and roasted shishito pepper salad

Last week one of my childhood friends sent me a picture of a black bean, corn, and tomato salad saying "I made your mom's salad". It had me longing to be back home at the dining table eating this refreshing summer salad with my mom. So even though I had a plan to make some tacos, I rerouted the endeavor to a rendition of my mom's salad mixed with some flavors that have become common-place in this Berlin home.

Do I still crave the simplicity of my mom's salad? Totally. This is just a different version of the same idea.

Serves 2

Ingredients

Black beans

1.5 cups canned black beans, rinsed

1 clove garlic, minced

1 onion, diced

2 chile de arbol

1/2 tsp smoked paprika

1/2 tsp ground cumin

1 bay leaf

1/2 cup water

Assembly

200g shishito peppers

1 tsp olive oil

2 ears fresh corn

2 tomatoes, diced

1 avocado, diced

20g fresh cilantro, roughly chopped

1 lime, juiced

salt

Recipe

STEP 1

In a small pan add all the beans ingredients together, heat over medium heat and simmer for 10 minutes while you prepare the other ingredients.

STEP 2

While the beans cook, in a medium sauté pan het it over medium heat. Then add the olive oil and the shishito peppers whole. You'll want to blister the peppers for 5-10 minutes, turning occasionally to cook all the sides.

STEP 3

Cut the corn cobs in half and then standing the flat side down, run a knife from top to bottom to remove the corn kernels from the cob (or do it however you're most comfortable). Toss the corn into a large bowl.

STEP 4

Place the tomatoes, avocado, lime juice, salt, and beans into the corn bowl.

STEP 5

Roughly chop the shishito peppers once they're cool enough to touch. Season with salt and then toss into the beans bowl.

STEP 6

Roughly chop the cilantro and add it to the bowl. Toss and serve.

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MEET YOUR MEAL

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MEET YOUR MEAL

Every Sunday evening, I send out a newsletter with the following week's dinner menu, and the seasonal produce featured. The newsletter is free, and I won't share or sell your email address.

If it turns out it's not the content you're looking for, you can easily unsubscribe with a link at the bottom of the email. This project was originally a way to wrap my head around the evolving seasonal produce in the supermarkets.

I'm so excited to share the journey and learn from you as I go along!

- Julia Feld