Tomato and Corn Summer Salad

Still speaking of summer…just like the humidity, it’s holdin strong! :) (and just in case you’re wondering…there’s nothing quite like Florida weather to make you really appreciate DC!) And I doooo love baking, but ya just can’t argue with summertime farm-fresh ingredients. I’m trying to devote a portion of my grocery-spending towards local farms, and let me tell you – it’s worth it. I was inspired by the beautiful vegetables at the farmer’s market and the hot weather to make a tomato corn summer salad!

Would you just LOOK at those corn kernels?! Mmh! The corn was sweet and had that perfect pop. The tomatoes were unreal. UNREAL. It’s been a long time since I’ve seen a tomato that dark red and flavorful. I would never fuss with such ingredients, so I settled on a cold, crisp summer salad, and decided it would be perfect to eat up on the rooftop to enjoy over a drink and good conversation with my roommate. So we did! :) It looked a little something like this:

Here’s what I did:
Tomato Corn Summer Salad
Boil a pot of water for the corn. Once it’s boiling, toss in:
-2 ears of fresh corn
Boil them for 3-4 minutes, and then immediately remove them, and put them in ice water to shock them – stop the cooking.
In a large bowl combine:
-The corn kernels (cut off the cob once it’s cooled)
-3 large tomatoes, cubed
-1 large yellow squash, cubed
-1 medium yellow onion, diced
-1 bunch of fresh basil, finely chopped
In a separate small bowl, whisk together:
-1/3c. – 1/2c. rice wine vinegar
-1 T. Dijon mustard
-2 T. extra virgin olive oil
-Salt and pepper to taste
Pour the vinaigrette over the salad, and toss to combine. Taste it, and adjust the seasonings accordingly. Keep it in the fridge until you’re ready to eat it – nice and cold on a hot day.
**French phrase for fun!
Elle a rougi comme une tomate!
She turned red like a tomato!

California Summer Salad

One of the coolest parts of my new environmental job?!…Lunch co-ops!!! Each co-op has four people- one for each day of the work week. Yes, Fridays off. What up. We each cook for each other one day a week and get to just enjoy other people’s cooking on the other three days! It makes my mornings more beautiful and relaxing. My Sunday nights are, however, somewhat of a scramble when I haven’t gone grocery shopping. But this week I was prepared! With the idea inspired by a chef, I ran with this three bean salad and totally rocked it. It was silly good, and my co-op buddies agreed whole-heartedly :)

Here’s what I did:

-A can each of organic black, red, and white beans

-One big, diced tomato

-A perfectly ripe, diced avocado

-Half of an onion, finely chopped

-An entire bunch of fresh cilantro, chopped

-The juice of one lime

-Salt, pepper, cumin, garlic powder, a dash of cayenne pepper

Mix all together and enjoy your gorgeous, healthy, Californian summer salad! (Add fresh corn too if you have it! That would be phenomenal!)

**French phrase for fun:

J’adore les salades pendant l’été.

I love salads in the summer.