Chef Wendell: Summertime salad

Chef Wendell cooks up a delicious, nutritious dish on August 28, 2016. (WISH photo)

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.

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