Tuesday, June 30, 2015

Summer Salad

Using bountiful and colorful summer produce makes this summer salad a real treat. 

The flavors are brought forth through a delicious roasting of veggies, and a splash of balsamic and maple syrup.  It’s a summer salad that is sure to become a tradition. 

Summer Salad – Adapted from Oh She Glows


  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 can (14 oz) corn (or 3 cobs, fresh)
  • 1 zucchini
  • 1 summer squash
  • Olive oil, to taste
  • Sea salt, to taste
  • Pepper, to taste
  • 1 can (15oz) black beans, rinsed and drained
  • 1/4 tsp. minced garlic
  • 2 T balsamic vinegar
  • 1 tsp. olive oil
  • 1 tsp. maple syrup
  • 1 tsp. Dijon mustard
  • 1 tsp. dried parsley
  • Splash of lime juice, if desired


Begin by preparing the veggies – dice the squash, bell peppers, and zucchini into 1-inch cubes.  Then, remove the corn kernels from the cobs, or just use 1 can (14-15oz) of corn (rinsed and drained). 

Arrange all the veggies on a lightly greased tray (I sheet cake sized pan), and sprinkle with olive oil, salt and pepper. 

Roast the veggies at 425 for 15-20 minutes. 

Place the roasted veggies in a large bowl along with 1 can (15 oz) black beans (be sure to rinse and drain the beans!). 

Stir to combine. 

Then, combine together: olive oil, balsamic vinegar, garlic, parsley, maple syrup and Dijon mustard.  Stir well. 

Drizzle over the salad and stir to combine. 

Serve immediately while warm, or chill and serve cold.  You can eat it as a salad or with chips as a salsa. 

Bring on summer!

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