Meridian Star

July 1, 2012

All that fresh summer produce

By Leigh Anne Whittle
The Meridian Star

MERIDIAN — Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette

2 15-oz.  cans black beans, rinsed and drained

3 ears fresh corn, cooked, cooled and kernels cut off the cob

2 red bell peppers, diced

2 tsp. minced garlic

2 T chopped green onion

2 tsp. salt

1/ 4 tsp. cayenne pepper

2 T sugar

9 T olive oil

6 T fresh lime juice

1 tsp.  lime zest (be sure to zest limes before juicing them)

1/ 2 cup chopped cilantro, plus more to garnish

2 Hass avocados, diced

Combine all ingredients except avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a few sprigs of freshly chopped cilantro if desired. Serve at room temperature.

Oven Roasted Tomatoes

2 cups cherry tomatoes

1 large yellow and 1 large red tomato, cut into wedges

6 large Roma tomatoes, quartered

3 tbl. olive oil

2 tbl. balsamic vinegar

2 tbl. minced garlic

1 /2 teas. sugar

1 /2 teas. salt

1 /4 teas. white pepper

3 tbl. fresh or dried basil

1-cup fresh or dried bread crumbs

Preheat oven to 350.  Grease a 9 x 13 baking dish.   In a large bowl, combine tomatoes, olive oil, vinegar, garlic, salt, and pepper; toss gently to combine.  Transfer to the prepared baking dish.  Roast for 45 to 55 minutes, or until tomatoes have released their juices and are very fragrant.  Stir half of the basil into tomatoes and top with breadcrumbs.  Return to the oven and roast 15 minutes longer, or until bread crumbs are lightly toasted.  Sprinkle with remaining basil.   Serve hot or at room temperature.    

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