It gives me great pleasure to dream about the fresh produce that will soon be readily available. Trips to the grocery store and Farmers Market are always so wonderful and even more delicious when there is a large variety of fruits and vegetables in season.
With Daylight Savings in effect today, beautiful, bright summery salads like this Grilled Corn and Black Bean Salad are closer to being freshly procurable.
GRILLED CORN AND BLACK BEAN SALAD
4 ears fresh corn, shucked
3 tablespoons olive oil
2 tablespoons fresh lime juice
2 teaspoons chili powder
salt and freshly ground black pepper
2 cans (15 ounces each) black beans, rinsed and drained
1 bunch radishes, trimmed and thinly sliced
3 green onions, thinly sliced
1/3 cup chopped cilantro
4 ounces queso fresco, crumbled (optional)
1 avocado, cut into cubes
Heat grill to medium. Add the corn and grill until charred in spots, about 10 minutes. Let cool completely.
In a large bowl, whisk together the olive oil, lime juice, chili powder and 1/2 teaspoon salt. Using a large, sharp knife, carefully cut the corn kernels from the cobs and transfer to the bowl.
Add the beans, radishes, green onions and cilantro, toss well. Divide the salad among plates, top with queso and avocado.
Recipe adapted from Every Day with Rachael Ray