Farmers’ Market Veggie Medley with a Cumin-Chile Vinaigrette
Fall is a wonderful time to visit your local farmers' market. Here in
September is also prime time for many Mexican vegetables, such as creamy Hass avocados, tart tomatillos, and fiery chiles. Seeing them inspired me to make this healthy vegetable medley; it is delicious served with some warm corn tortillas.
The variety of crunchy and creamy textures is satisfying, while the cumin-chile vinaigrette provides a sweat-inducing kick. Though parsley or cilantro works well, I would suggest using fresh rather than dried herbs for a bold, clean flavor.
Farmers’ Market Veggies with a Cumin-Chile Vinaigrette
Makes 4 side servings
1 cup fresh corn (or canned, if unavailable)
1 c diced zucchini
1 cup red bell pepper
1 cup diced jicama
½ cup diced carrots
½ cup diced tomatillos
2-3 green onions, finely chopped
1 15-oz can black beans, rinsed
1 Hass avocado, diced, optional
Cumin-Chile Vinaigrette
1 Tbsp fruity olive oil
2 Tbsp white wine vinegar or white balsamic vinegar
2 Tbsp honey
Juice of 1 lime (about 2-3 Tbsp)
1/8 tsp cumin
1 small serrano chile (which is hotter) or jalapeno (with some seeds for extra heat)
2 Tbsp coarsely chopped parsley or cilantro
Salt, to taste
Note: Fresh sweet corn on the cob can be eaten raw, which is delicious and crunchy.
Here are some other farmers' market dishes you might like:Mexican Citrus Salad with an Orange-Lime Vinaigrette
Roasted Acorn Squash with Medjool Dates and Toasted Almonds
Pasta with Lemony Broccoli, Toasted Walnuts, and Breadcrumbs
Here are more delicious corn and black bean recipes you might like:
Emily's Corn and Black Bean Tortilla Cakes
Laura Rebecca's Grilled Flank Steak with Corn, Black Bean, and Avocado Salad
What Do I Know's Black Bean and Rice Cakes with Chipotle Remoulade
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