Before I left for New York, I went nuts at the farmer’s market and bought over 10 lbs of tomatoes, along with all kinds of other produce. I was determined to eat as many as possible before having to resort to making pasta sauce, since the flavor of these tomatoes was just incredible. We were on a pretty ridiculous tomato-eating kick. We had heirloom tomatoes with burrata cheese, basil, EVOO, and balsamic vinegar
This black bean and corn salsa is so delicious and it has such a burst of flavor. It is wonderful as a side, you can put it in a taco or quesadilla, or scramble it into eggs the next morning. You could add chopped bell peppers to add some color or add in chipotle chiles in adobo sauce for an extra kick. It’s the perfect recipe to take to a potluck or a summer picnic, as it doesn’t need to be served cold and it travels well.
I made the best salad for dinner a couple of nights ago! I started with Smitten Kitchen’s cucumber avocado salad, which is really as obsessively good as she says it is. We had eaten a big afternoon snack and had taken the dogs on a long walk, so we wanted a quick satisfying dinner. I added canneli beans to the salad to give it some protein, and topped it off with a Korean rice seasoning. We had it with some toasted bread from the farmers market topped with Amma’s homemade butter. It was one of the best simple dinners we have had in a while!