If you’ve got a lot of veggies in the fridge, or you want a chance to enjoy the maximum number of fresh veggies in one meal, try this awesome salad. It really is an efficient and delicious way to eat a lot of different veggies. Maybe it’s sad to think about food in terms of how to efficiently eat a lot of veggies, but really, when you get down to it, and when you have as many excess veggies as we do just now with the CSA, it’s a good way to come up with creative ways to eat your food and enjoy it. Really, I promise. And, in fact, since it’s summer, this is the time to eat excesses of certain veggies and to cram as many as possible into each mean. In six months we’ll be eating onions, potatoes, and mushrooms every other meal.
1 can black beans, rinsed
1 small-midsized red onion, chopped
1/2 head of garlic, minced
1/3-1/2 a jalapeno pepper, minced
4 small carrots, grated
1 bunch cilantro, chopped
2 ears sweet corn, kernels cut from cob but uncooked
1 pint cherry tomatoes, quartered
2-3 tablespoons salsa
1/2-3/4 lb romaine lettuce, about 1/2 a head, chopped
salt & pepper
1. Put all the veggies and most of the cilantro in a pan with the salsa and a small amount of olive oil. Add some salt and pepper
2. Cook over medium-low heat until the onions and garlic start to soften and the tomatoes fall apart.
3. Add the can of black beans and stir to mix. Turn heat down low and cook for 10-15 minutes on very low heat, stirring frequently.
4. Meanwhile wash and cut the lettuce. You can use any kind you like, but romaine is best.
5. Pour the beans and veggies over the lettuce and add the last of the cilantro, mixing. Eat immediately. Top with grated cheese if you like. I like it, but not everyone does and there is, admittedly, a lot going on with this salad already.