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Spicy Corn, Tomato & Black Bean Salad
Serves 6-8 as a side dish
4 summer fresh tomatoes
1 small red onion
1 medium Vidalia onion
1 medium orange pepper
1 small to medium jalapeno pepper
3 medium size fresh ears of butter and sugar corn
1 can black beans
Small bunch each of fresh parsley and basil
Approximately quarter cup or a little less of balsamic vinegar (we used Olive Brooklyn brand Maple Balsamic)
Few dashes of apple cider vinegar
Approximately quarter cup or a little less of olive oil (we used Filippo Berio Gold)
Coarsely ground fresh pepper and salt
Cook corn. Remove kernels and set aside to cool, then place in large bowl.
Dice both onions and add to corn.
Remove seeds and white pith from orange pepper and chop into small pieces. Add to bowl.
Remove seeds from jalapeno and finely dice. Add to bowl.
Rinse and drain black beans and add to veggies.
Using your hands, lightly toss veggies until mixed.
Core and chop tomatoes into small chunks. Add to bowl.
Add balsamic and apple cider vinegars and olive oil. Salt and pepper to taste.
Roughly chop parsley and basil and to salad.
Mix all with a soft rubber spatula until just combined. Taste and add a little extra salt and pepper if needed.
Note: Tomatoes will yield a lot of liquid, so before serving, lightly mix salad again. Pour off any excess liquid and set aside. We love taking some fresh French bread and dipping it into the juice. Yum!