It's been a wonderful, busy, full summer! But it's winding down and school will arrive in Texas in a little less than 2 weeks.
To celebrate Summer 2012 (and to catch up the poor, neglected blog) I'm going to attempt to blog my top 10-ish favorite things about this summer. (The ones I haven't blogged yet.) (In no particular order.)
Tomato, Corn, & Black Bean Salad
Summer always brings out the health nut in me. It probably has a lot to do with all the shorts and bathing suits and sun dresses. I liked a page on Facebook, 100 Days of Real Food, hoping to find some healthy, quick, easy recipes to spice up our summer menu. That page is also linked to a blog by the same name, and if you can get past all the organic, additives are bad, anti-hormone, red dye #67 is the devil, it does deliver some good recipes.
(I'm just a busy, West Texas mom, chasing/entertaining 3 kids, and I'm tired of Sonic chicken strips. I don't want to change the world, I just want to make it to softball practice on time.)
So this weekend Honey wanted to grill some steaks and I tried a new side dish. I started with 100 Days recipe for Tomato, Corn, & Black Bean Salad . I followed it almost exactly like it was printed.
For the first time ever(!) I bought fresh corn on the cob. It was so sweet and yummy! I'm definitely gonna get my hands on some more soon!
Also for the first time ever (!) I bought fresh basil leaves. Oh yes I did.
And black beans. Because we eat pinto beans all the time, but black beans, not so much.
I omitted the red onion because none of us are fans. I used garlic powder instead of garlic cloves.
I added about 6 oz. of whole grain rotini. Because I added pasta, I used a bit more oil than the recipe called for.
It was yummo!
I saved the leftovers and added some chicken to it the next day for lunch. I like it best as a cold salad.
So to wrap up:
3 ears corn, boiled for 3 mins if purchased at the grocery store
2 cups black beans, cooked & drained (and rinsed if canned)
8 oz. cherry tomatoes, halved
1/2 c. fresh basil leaves, chopped
2 tbsp. red wine vinegar
3 tbsp. olive oil
Salt, pepper, garlic powder to taste
Cut the corn off of the cob and gently mix with beans, tomatoes, and pasta in a large bowl. In a small bowl whisk together the basil, vinegar, oil, and seasonings. Pour over salad mixture and gently blend together.
I think next time I'll use a bit more corn and a bit less black beans to make my family (Mary TuTu) a bit happier to eat it.
What new recipes have you tried this summer?