Well, hello, friends. It's been awhile, more than three months truth be told although not without reason. Since New Years, I've been caring for our 90-year old father, first long distance and then in March, he came to live with us. Oh, the time it's taken to get him settled in, making our home senior-safe with ramps and grab bars, finding/working with new home health caregivers and doctors – we love Dr. Milta Little! – and the thousand-and-one details that insist on instant attention.
Day to day, time moves in a sort of slow motion now. Often I just like to sit with my dad in a sunny spot outside the kitchen, just "being" – watching the birds at the feeders, basking in the sunshine, knowing he'll soon nod off but glad he's safe and comfortable and finding a measure of pleasure in another day.
And I cook. A lot, as one must since, get this? Three meals a day don't put themselves on the table! As I too settle into this new rhythm, I've learned the wisdom of routine. Every week I make bread and a pot of soup and a salad for the fridge. This way there's always something handy for a quick lunch or when a day is kidnapped by a trip to the emergency room, say. It happens but supper's covered.
Mostly, I'm revisiting the hundreds of tried 'n' true recipes from KitchenParade.com and A Veggie Venture. But every week, new recipes emerge too. This salad totally got me last week, it's made of staple ingredients, chances are good you might have all of them on hand right now. I loved the mix of vegetable crunch and bean softness. Glorious, this.
I'll be back when I can. Thank you for your understanding, I know I can count on that.
RECIPE for BLACK BEAN & CORN SALAD
Time to table: 45 minutes
Makes about 8 cups
1 15-ounce can black beans, rinsed and drained
2 cups fresh corn, about 2 ears worth (how to cut corn kernels off the cob, step-by-step photos)
2 cups diced cucumber
2 cups diced celery
2 cups green pepper
1 cup chopped cilantro
1/2 large jalapeño, minced
2 ounces (55g) feta, crumbled
Zest and juice (about 4 tablespoons) of 2 limes
1 tablespoon red wine vinegar
1 tablespoon olive oil
1/2 teaspoon cumin
1/2 - 1-1/2 teaspoons kosher salt
1/2 teaspoon black pepper
SALAD Chop, chop! Cleaning and slicing and chopping vegetables takes a few minutes, just put on some tunes and enjoy the beauty of the vegetables.
VINAIGRETTE In a small bowl, whisk the vinaigrette ingredients, toss with the salad ingredients.
MAKE-AHEAD TIPS Serve this salad immediately or make it a few hours ahead, either way.
LEFTOVERS This salad keeps just beautifully! We happily ate it for several days. On the second day, I even served it to friends who came for dinner.
ALANNA's TIPS & KITCHEN NOTES
FROZEN BLACK BEANS I used beans I cooked in the oven last year and then froze in single-can equivalents, technique to come!
FETA I so adore good feta! It's a staple in my fridge, it adds such depth and contract to salads, just a bit at a time. Still, this salad is excellent without it too which would make it a vegan salad.
SALT I actually used 1-1/2 teaspoons kosher salt. At first, I thought, whoah, waaay too much salt. But later, as the salad melded, it seemed just perfect.
ABOUT THAT SUGAR So yeah, I've been adding sugar to the strangest things since my 90-year old father came to live with us earlier this year. Sugar was one of the great suggestions we've received from wonderful physical therapy and occupational therapy professionals from Nurses & Company here in St. Louis. A tiny bit of sugar makes food taste better to seniors, so I've been adding a touch here and there, even to salads. And truth be told? We kinda like it too. That said, the sugar is entirely optional.
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MORE FAVORITE SUMMER CORN SALADS~ Corn & Cucumber Salad with Fresh Blueberries ~
~ Succotash Salad with Green Beans, Lima Beans, Corn & Tomatoes ~
~ Whole-Grain Salad with Beets, Beans & Corn ~
~ more corn recipes ~
from A Veggie Venture
~ Fresh Corn & Tomato Salad ~
~ Garden Pasta Salad with Mint Vinaigrette ~
~ Green Bean Garden Salad ~
~ more salad recipes ~
~ Favorite Summer Salad Recipes ~
from Kitchen Parade, my food column
SEASONAL EATING: THIS SAME WEEK ACROSS THE YEARSEggplant, Tomato & Mozzarella Sandwiches Southern Farm-Stand Stew (< this week's healthy favorite!) Fresh Tomato with Fresh Mozzarella Artichoke & Pepper Grilled Cheese Sandwiches Zucchini Timbale with Cheese (Crustless Zucchini Cheese Pie) My First Panzanella Clean-out-the-Fridge Noodle Bowl Spring & Summer Sliced Salad What Is This Pan? Carrot & Sesame Salad Jicama Slaw Cucumbers in Vinegar Zucchini Carpaccio Cowboy Coleslaw Farro with Beet Greens How to Keep Fresh Vegetables Fresh Longer Raw Eggplant Salad Tossed Caprese Salad Falling In Love with Green Beans: Favorite Recipes Creamy Feta Mousse with Greek Salads < just gorgeous! Crustless Quiche with Greens & Garden Vegetables Vegetables 101: What Is a Tomatillo?
famous asparagus-to-zucchini Alphabet of Vegetables.
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