Sometimes the farmer’s market wins. Like when I get there and get so excited that it’s all local and I know some of the farmers so I obviously buy all the things and it isn’t until I get home and stare at $40 worth of perishable produce that I remember we’re only two (and a quarter) people. And I remember one of those two and a quarter people doesn’t really even like veggies (eehem Mr. A). And then I seriously have to plan on eating produce every day for every meal.
This time of year is especially hard. Gardens are ripe to the max and people are practically giving away their abundance. My mom calls herself the “Garden Trunk” and brings in weekly boxes for my sister and I, brimming with the extras from her massive backyard garden .
Needless to say, our vitamin counts are off the charts and I can’t get enough. Fresh veggies right out of the garden are the best, but there is just not enough time in the day to eat it all. Enter the summer harvest salad.
This recipe is wonderful because it encompasses three of the most “in the moment” garden goods for August: corn, tomatoes and cucumbers. Everybody’s got some, everybody’s looking for ways to use them. The dressing adds a slight tang while the parsley adds a fresh, crisp bite. It’s light enough as a side dish, but can easily be transformed into a main dish with the addition of some pasta or leftover grilled steak.
- 4 cups cooked sweet corn (approx. 6-8 cobs)
- 1-15 oz. can black beans (rinsed and drained)
- 1 medium cucumber, diced
- 2 Tbsp. fresh parsley
- 1/2 cup sour cream
- 1/2 cup miracle whip
- 1 tsp. dry mustard
- 1/2 tsp. celery seed
- Salt and Pepper
- 1 cup cherry tomatoes, cut in half