Oh summer how I'll miss thee. With your sweltering 90+ degree weather, 100% humidity, and grass burning, crop stopping hot sun rays, I'm not too sad to see you go. I will miss the bright colored florals, the leaves actually on the trees, as opposed to bare limbs, and most importantly, the summer vegetable bounty. I'll gladly sacrifice those things for that crisp autumn air, beautiful fall foliage, and I'll even replace those delicious summer vegetables with squashes and gourds. Summer, it's been nice, but it's time to move over for fall.
Here's somewhat of a transitional side dish that will carry you over into fall. Most of these veggies are available nearly year-round...at least at a price!
Three Bean Salad with Corn and Avocado
source: Cooking Light
- 1 cup halved heirloom grape or cherry tomatoes
- 1 teaspoon salt, divided
- 3 ears shucked corn $
- 1 medium white onion, cut into 1/4-inch-thick slices
- 1 jalapeño pepper
- 1 tablespoon olive oil
- Cooking spray
- 1/3 cup chopped fresh cilantro
- 1/3 cup fresh lime juice
- 1 (15-ounce) can no-salt-added pinto beans, rinsed and drained $
- 1 (15-ounce) can no-salt-added black beans, rinsed and drained
- 1 (15-ounce) can no-salt-added kidney beans, rinsed and drained $
- 2 diced peeled avocados
- 1. Preheat the grill to medium-high heat.
- 2. Place the tomatoes in a large bowl, and sprinkle with 1/2 teaspoon salt. Let stand 10 minutes.
- 3. Brush corn, onion, and jalapeño evenly with oil. Place vegetables on grill rack coated with cooking spray. Grill corn for 12 minutes or until lightly charred, turning after 6 minutes. Grill onion slices and jalapeño 8 minutes or until lightly charred, turning after 4 minutes. Let vegetables stand 5 minutes. Cut kernels from cobs. Coarsely chop onion. Finely chop jalapeño; discard stem. Add corn, onion, and jalapeño to tomato mixture; toss well. Add remaining 1/2 teaspoon salt, cilantro, and next 4 ingredients (through kidney beans) to corn mixture; toss well. Top with avocado.