Apparently I've been stockpiling all the delicious healthy recipes I've been creating all summer and haven't gotten around to sharing them on the blog! My sincere apologies. Let's bring the recipes back, shall we?
Ok first of all, let's talk summer.
This summer? Has been cray.
We've been traveling every other week, from big European adventures to quick weekend getaways to Michigan, and combined with moving into our new apartment and staying on top of my coaching business, it's been really challenging to stick to a consistent meal planning routine! I usually love trying a few new recipes every week, but lately it's been either giant salads to detox from vacation, or throwing together the fastest and easiest meals I can think of.
Luckily summer is my favorite food season (except for fall....ok and maybe Christmas....), and undoubtedly the best season for whipping up fast, fresh, no-cook meals. Nothing compares to all the fresh fruits and veggies in the farmers markets and roadside stands popping up all over the Midwest right now!
I grew up in the cornfields of central Illinois, and the humid and fresh smell of irrigated fields of corn brings back so many childhood memories. Even in the middle of Chicago it's easy to find fresh corn almost any day of the week. (If you're in the city, you can find a local farmers market here!) Ben and I picked up some fresh sweet corn at the Wicker Park market after church on Sunday, and I put it to use in this delicious summer salad. Did you know that you can eat fresh corn raw? It's SO GOOD!
The sweet corn pairs perfectly with creamy black beans, crunchy veggies, juicy tomatoes, and a squeeze of lime, seasoned with salt and cilantro. So easy, so good. Make a big batch of this salad at the beginning of the week to pair with grilled chicken or steak, or bring it to a cookout or potluck!
Summer Corn and Black Bean Salad
Serves 4, can be doubled for a potluck!
+ 3 ears fresh sweet corn
+ 1 can black beans, drained and rinsed
+ 1 bell pepper, chopped
+ 1/2 red onion, chopped
+ large handful of cherry tomatoes, halved
+ large handful of cilantro, chopped
+ 2 T olive oil
+ juice of 1/2 a lime
+ salt and pepper to taste
Slice the kernels off the corn (alternatively you could use defrosted frozen corn), combine all ingredients in a large bowl, and enjoy!
(Each 1 cup serving = 1 yellow, 1/3 green on the 21 Day Fix)
What's your favorite summer potluck dish?