Market Basket: Corn, Edamame & Black Bean Salad

Can you believe it is September? I still have plenty of summer recipes to try, and this weekend, Labor Day, is the un-official end of summer. Although, since I am in total denial I may try to stick in a few more summer recipes this next week. Growing season in New England is behind because of the crazy weather we had in early summer. Think rain. Lots and lots of rain. So I think I may be justified in another tomato recipe (or two).

If you know me outside of this blog, you know that I am a total summer person through-and-through. And while I like fall on principal, I don’t like what follows it. Please don’t make me say it. It’s much too early for the w word. That’s where corn comes in. While evoking memories of summer barbeques, it easily makes the transition to fall with heartier dishes. If I must make the transition, corn is the perfect way to do it. This Saturday is the third week of the Harvard Farmers’ Market, and rest assured, corn will be available! If you are in the Boston-area definitely stop by from 9-1 for local produce, breads, cheese, meats and handmade goodies. If not, get your hands on some corn, as this simple salad is perfect for your Labor Day barbeque.

Previous Harvard Farmers’ Market recipes can be found here or via the link on the right nav.



Corn, Edamame & Black Bean Salad
serves 4

kernels from 2 ears cooked fresh corn
2 c cooked edamame, pods discarded
15.5-oz can black beans, drained and rinsed
2 roasted red peppers, chopped
1/2 c dried cranberries
1/2 small red onion, finely chopped
1/4 c cilantro, chopped
3 T olive oil
1 T white wine vinegar
1 t salt
1/2 t pepper
pinch cayenne pepper

In a large bowl, combine corn, black beans, edamame, roasted red pepper, cranberries, onion and cilantro. Add olive oil, vinegar, salt, pepper and cayenne. Toss to combine.