Keeping Cool this Summer

Whether or not you have air conditioning, Eagle has tips on how to stay cool inside when it’s hot outside. Special bonus is a spicy summer salad recipe. Isn’t that delicious? Click Marilyn for both!

Spicy Corn, Tomato & Black Bean Salad

Spicy Corn, Tomato & Black Bean Salad

Serves 6-8 as a side dish

Ingredients:

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

Directions:

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!

Setting expectations for clients.

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