I know we’re all getting sick of our summer outfits, and are looking forward to fall, but keep those riding boots in the closet; there are still a couple weeks of summer left!
And, try & resist the urge to buy fall/winter foods like squashes, pumpkins & root vegetables; there are plenty of summer foods still in season such as:
On Saturday morning, I made my first trip to St.Lawrence market (in the pouring rain!) since I’ve been back, and bought some beautiful sweet Ontario corn, and bell peppers and made a great sweet corn & black bean salad.
A few health benefits of sweet corn (local or organic):
-a source of ferulic acid, which is an antioxidant that can help prevent cancer & premature aging, and the best part: the health benefits are retained during the cooking process
-great source of fiber, which is important for healthy digestion
-a great source of B vitamins, which is important for overall health, and is a natural source of energy
Organic canned or frozen corn is fine, but go for the real deal while it’s still in season – you won’t be sorry!
Corn and Black Bean Salad
Makes: 4-6 servings
2 cobs sweet Ontario corn, boiled & cut off the cob or 2 cups organic frozen corn
1 can organic black beans, drain and rinse (Eden Organics or Yves are good brands)
1 bell peppers diced
½ cup chopped cilantro
1 clove garlic minced
Half red onion, diced
1 avocado, cubed
¼ tsp. cumin
1 tsp. sea salt
½ tbsp. coconut palm sugar
3 tbsp. fresh lime juice
5 tbsp. organic extra virgin olive oil
Defrost or boil corn. Remove from pot, and set aside to cool. Once cooled, slice fresh corn off the cob.
Combine all ingredients in a large bowl (except for the avocado), and let marinate in the fridge for a few hours or overnight.
Stir in chopped avocado right before serving. Enjoy as a side to BBQ’d chicken thighs or free-from sausage or as a base for a Burrito Bowl with chicken or quinoa (for those veggies out there), salsa verde, shredded cheese and organic tortilla chips.
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