This is going to be an amazing week, and it’s only been amplified by the awesome weekend I had. My parents made a quick stop in the city, so we got to see them and grab a quick bite before they turned right around and headed out to Philadelphia. My parents love just walking around the city, and since they’ve been here so many times at this point, we don’t have to worry about doing too much touristy stuff. My dad is happy looking in the windows of all the different shops and restaurants in SoHo, and my mom likes the chance to hit up Uniqlo, as they don’t have one in Arizona (yet). We saw our friends Val and Tom, too, and she was wearing some beautiful earrings made by her mom that I have to buy soon. On Saturday, we stopped by The Wythe for drinks on the roof with some friends after spending the day cleaning our apartment, so the view was much appreciated after being stuck inside all day. Sunday, Kramer’s dad and his girlfriend, Jill, flew in, so we grabbed an early breakfast with them at Five Leaves before they drove out to the Hamptons, where we will be meeting up with them later this week. My brother, Dane, flies in tomorrow evening, because Kramer’s dad was nice enough to invite him along to the house he rented, so I’m really excited for our little trip out to Long Island. I suppose the end of summer is drawing closer and closer with each day; I’m glad we were able to throw one last vacation in before then.
I think I’ve done pretty well this summer, as far as not turning on the stove goes. I usually keep it running all year, but I decided to go for some lighter fare this season and try something new. We went to a party at our friend Hannah’s a week ago, where she made some delicious ropa vieja, but of course, we had to bring a dish, too. I chose to do a quick salad of fresh summer corn, black beans, bell peppers, and a few other veggies tossed in a lime and cumin vinaigrette. All you do is throw everything together in a bowl, stir, and let it sit in the fridge for a while to develop some flavor before serving. It couldn’t be easier or more delicious, plus you can use it on top of a green salad, as a salsa, or even as a taco or enchilada filling, if you’re vegetarian. This salad is bright and refreshing, and it will last for almost an entire week in your fridge, perfect for lunches or a quick weeknight side.
- 2 12-ounce cans black beans, rinsed and patted dry (or you can soak dried beans overnight)
- 6-7 ears corn, shucked and kernels removed
- 3 bells peppers, minced (preferably different colors – I used red, yellow, and orange)
- 3-4 scallions, thinly sliced
- 1 jalapeno, minced
- ¼ cup fresh cilantro, leaves only, roughly chopped
- juice of 2-3 limes
- 2-3 tablespoons agave nectar (or honey)
- 2 tablespoons olive oil
- pinch of ground cumin
- ground black pepper, to taste
- Rinse your black beans and dry them as well as you can. Remove the kernels of corn from the cob and place them in a large bowl along with the rinsed black beans, minced bell peppers, scallions, jalapeno, and cilantro. Toss to combine and set aside.
- Whisk together your vinaigrette ingredients, taste, and adjust seasonings as necessary. Pour it over the black beans and corn, taste, and again, add more salt, pepper, cumin, or agave, depending on your taste. Remember that the flavors will be amplified at it sits in the fridge, so it’s often smart to leave it alone and taste it again before serving. Cover with plastic wrap or an airtight lid, and refrigerate until ready to serve. This will keep well in the fridge for up to 5 days.