INDIANAPOLIS (WISH) – Summer gardens and farmer’s markets are abundant with a colorful harvest of health-creating garden goodness. Meals packed with produce can help you to lower your risk for heart disease and cancer, and help in weight loss.
Here’s a recipe sure to add some nutrients to your diet.
Summertime salad served in avocado bowls
2 cups hulled Indiana sweetcorn, raw
1/4 cup freshly squeezed lemon juice
1/2 cup avocado or olive oil
1 red pepper, chopped
1 green pepper, chopped
1/2 cup Bermuda onions, minced
4 medium tomatoes, chopped
10-12 oz. black beans, drained and rinsed
1/2 cup fresh cilantro leaves, chopped
1/2 cup fresh thyme leaves
1/2 each yellow squash or zucchini, cubed
2 garlic cloves, minced
Himalayan salt and pepper to taste
Avocado halves (bowls) for presentation
Walnuts for presentation
- In a large bowl, mix corn, peppers, onion, tomatoes, black beans, squash together.
- In a separate bowl, mix lemon juice, oil, cilantro, basil, garlic, salt, and pepper. Pour marinade over vegetable mixture and gently toss.
- Let the salad marinate at least two hours before serving, overnight works best.
- Serve in avocado halves.
Serving suggestion: As a side dish for grilled chicken or fish.