Over the last month, I have been keeping busy developing new recipes inspired mainly from the produce I receive in my CSA box. In the process of having so much fun, I’ve neglected to share the ideas that would be helpful to everyone out there interested in keeping their cooking seasonal. Over the next few days, I’ll be getting caught up on sharing some of the recipes and ideas from the last few weeks, so stay posted. There is more to come!

Yesterday we received our first sweet corn and heirloom tomatoes of the season. Those two ingredients, along with the candy onions available now inspired my roasted corn and black bean salad. We’ve been getting huckleberry potatoes as well over the last few weeks, and I incorporated those into the meal. Fried until crisp on the outside and soft in the middle, they were a nice complement to the bright flavors in the salad. In addition to being suitable on its own as a light meal, this salad would make a nice side to a number of things including fish tacos or a good burger.

Roasted Corn & Black Bean Salad

• 2 cans black beans, drained or 3/4# dry black beans, cooked
• 6 ears corn, roasted or grilled, kernels removed from cobb
• 1 large tomato, diced
• 1 large green bell pepper, diced
• 1 small candy onion, very thinly sliced
• 1/2 cup cilantro, minced
• 1 lime, juiced
• 2 T cider vinegar
• 2 t chili powder
• 1 t ground coriander
• 1 t ground cumin
• 1 chipotle in adobo sauce, minced
• 4 T olive oil
• salt and pepper to taste

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