Mexican Summer Salad

IMG_4442Late summer brings bushels of succulent, sweet corn and heaps of ruby red tomatoes in from the garden and field. A trip to the farmer’s market showcases summer’s sweet bounty and provides the inspiration for this hearty summer salad. I use the term ‘salad’ loosely here as today’s offering contains no hint of lettuce (which by now is bitter and bolted). Late summer garden treasures adorn this offering: corn and tomatoes, peppers and oregano come together with peppy spices that lend some Mexican flavor to this Manitoba dish. Enjoy warm or cold and be sure to sear your peppers and corn on the barbecue for that smoky, char-broiled taste.

Preheat BBQ to medium

4 cobs fresh corn, husked and boiled for 5 minutes
1 yellow or red pepper, de-veined, seeded and quartered
2 field tomatoes, seeded and diced
handful of fresh chopped oregano (or 1 Tbsp dried)
1 can of black beans, drained and rinsed
1 clove garlic, minced
1 tsp salt
1 lime, juiced (or 2 Tbsp lime juice)
1 Tbsp oil
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp ground black pepper
1/2 tsp cayenne pepper
1/2 red onion, diced

Brush the corn cobs and red pepper quarters with oil and set them on the BBQ grill to char. Turn the corn every minute or so until the entire thing is speckled brown, then remove from heat and set aside. The red peppers should remain skin side down over the flame until the skin is black and burnt. Bring your produce inside and place the peppers in a sealable container with the lid on for five minutes. Slice the corn from the cob and place the kernels into your salad bowl. Add the remaining ingredients to the bowl. After the peppers have cooled for five minutes, take them out and gently peel away the burnt skin. Slice the peppers and add them to the salad bowl as well. Toss and serve.

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