A few years ago, I would spend summer mornings at a garden in a suburb outside of Chicago. Some city-dwelling friends of mine had leased a suburban plot of land, less than an acre, and grew so much food that they were able to start a CSA. So I would spend some Saturdays there, in a bliss of gardening and friendship.
After we harvested what we needed for the CSA, my friends would invite me to pick vegetables and take them home with me.
I have never eaten as many vegetables in my life as I ate that summer. These farmer friends knew what they were doing. They had gone to conferences, read books, and learned from other farmers. They knew how to nourish the soil and choose the best plant varieties. So everything they grew tasted magical.
When I made this recipe for Corn, Tomato and Avocado Salad, it brought back memories of that summer and the many salads made with veggies from their garden. This recipe has such a sweet, summery lightness to it.
I boiled the corn using the tried-and-true Wolff’s Apple House method. Then I let it sit on my grill pan, turning it as each side got a little charred.
Roasted Corn and Avocado Salad
- Category: Salad
- Corn from 4 ears of corn (slice from cob, leaving some of the kernels together as a unit)
- 1 avocado, coarsely chopped
- 4 plum tomatoes, chopped
- 1 can of black beans
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped cilantro
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Mix together all salad ingredients in a large bowl.
- In a small bowl, whisk together the dressing ingredients. Pour over salad ingredients and serve.