Freshness Incarnate Part Two

So you think this looks suspiciously like the photo from last week, Freshness Incarnate, but au contraire my friend, this is the incarnater version, sporting fresh peaches and banana peppers, plus our zingy little friend, the tomatillo. Mmm, even better and fresher. But wait, is that a little golden beet I spy, and a tender little sunflower shoot? Are my eyes deceiving me, or is that my friend home made ricotta? Oh yes. Yes. It just keeps getting better.

Black Bean Salsa Salad

No, this photo is not the Black Bean Salsa Salad, it's one of the four apples from my tree this year, stolen by a squirrel and passed along to snails, demonstrating a bit of the food chain. Everyone likes real food.

This is a tried and true recipe from Fast and Healthy Magazine, May/June 1997. We've been enjoying this for years.
2 cups corn, cut from cob
2 cups tomatoes, chopped (about 4 medium)
2 cups cucumber, seeded, peeled, chopped (2 large)
3/4 cup onion, finely chopped
3/4 cup cilantro or parsley leaves, freshly chopped
1 1/2 cups green pepper, chopped
3 poblano chiles or 2-3 jalapenos seeded, finely chopped
2 cups black beans, drained
1/2 cup cider vinegar
3 tablespoons extra-virgin olive oil
2 teaspoons sugar
1/2 teaspoon salt

1.  Drop corn in a pan of boiling water for 30 seconds and remove to a strainer to drain. (optional)
2.  In a large bowl combine cooked corn, tomatoes, cucumbers, onions, cilantro, peppers, beans and vinegar; mix well.
     Let stand at room temperature for 30 minutes to blend flavors. or refrigerate until serving time.
3.  Just before serving, in a smal bowl, combine oil, sugar and salt; mix well. Add to salad; toss gently.
12 (3/4 cup) serving 100 calories, 4 grams fat, 3 grams protein

I always double this so we can eat it for a few days, cool and delicious!