Seasonal Ontario Food

Which, let's face it, is another bean salad. This is one that I usually make for pot-lucks, as it makes an awful lot of salad. On the other hand, it keeps for several days in the fridge, and is thus handy for lunches on days when you don't want to cook. If you are going to do that though, keep the tomato out of it and add it at the last minute.

12 servings
30 minutes




Salad:
2 cups corn kernels (2 or 3 cobs)
1 large tomato, diced
1 medium zucchini, grated
2 medium carrots, grated
3 stalks celery, diced
1/2 cup chives, minced
1/2 cup parsley, minced (or cilantro if you prefer)
1 540-ml (19 ounce) can black beans
1 540-ml (19 ounce) can red kidney beans
1 540-ml (19 ounce) can chickpeas

Cut the corn from the cobs, and cook it in boiling water briefly, about 5 minutes. Drain well and cool.

Mix it with the tomato, peeled and diced, the grated zucchini and carrots, the diced celery and minced chives and parsley.

Drain the beans, and rinse and drain them well. Add them to the salad.


Dressing:
1/4 cup sunflower seed oil
1/4 cup apple-cider vinegar
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon savory
1/2 teaspoon ground celery seed

Grind the cumin and celery seed. Whisk together the dressing ingredients, or shake them together in a jar, and toss into the salad.




Last year around this time, I made Roasted Pepper, Tomato & Bean Salad - no escaping those beans - Curried Russian Salad, and Raspberry Cream & Chocolate Wafer Pudding.