As Andie and I transition from our sunny summer into the work-filled fall, a few changes must be made to our diets and lifestyles.
First, I no longer have wild blueberries at my beck and call. Therefore, my blueberry crumble oatmeal is not nearly as exciting.
Second, I no longer get to wear fun dresses, skirts, and rompers. I have been clinging for dear life to the last gorgeous days of the season before the air gets too crisp to get away with an outfit that shows a little leg. Today I am wearing a paisley dress with caramel coloured boots. I figured it would be a nice transition to the new season.
Third, the schoolwork begins to pile, and readings begin to collect dust on my desk (even if it is only the second week of classes), making less time for recipe experimentation, and less time for blog writing too.
Fourth, my diet goes back to normal (yay!) as I tend to get a little crazy with the lavish gourmet (and unhealthy) meals by the end of summer.
Fifth (and probably the most important) THE TIME FOR APPLE PICKING IS QUICKLY APPROACHING! Every year when I was a child, my family and our family friends would drive out to Chudleigh’s Apple Farm and roam the orchards to our heart’s content.
Now, if you have never been to an apple orchard, I highly suggest you go (or wait until you have kids, or have a significant other, and take them). Chudleigh’s is more of an amusement park/tourist trap than most orchards, coming fully stocked with a petting zoo, a playground, and a corn maze, but you can find orchards that just deal with the basics.
One of the incredible memories I have from Chudleigh’s was the food (obviously!). Their store offerings ranged from jams, to pies, to ciders, to fudge, but the best food choice was the lunches because they grilled the best corn-on-the-cob that I have ever tasted (probably because it was slathered in butter and doused in salt, but I digress!). Nothing beats corn that has been lightly charred on the grill.
This recipe is an ode to my love of corn, and a great transition into fall. With the mix of southwestern spice, the creaminess of the avocado, and the brightness from the lime, this recipe is a winner every time. Make it for lunch, dinner, or as a side to your next meal. People go crazy for this one!
Black Bean, Corn and Avocado Salad
Adapted from Food Network Kitchens
Ingredients
Dressing:
1 small clove garlic
Pinch salt, plus 2 teaspoons
Juice 1 1/2 limes (about 3 tablespoons)
2 teaspoons kosher salt
1/4 teaspoon chili powder
1/4 cup extra-virgin olive oil
Salad:
1 cup fresh corn kernels (from about 2 ears)
1 orange bell pepper, diced
1/2 small red onion, finely chopped (about 1/4 cup)
1 tablespoon extra-virgin olive oil
1 (15-ounce) can black beans, drained and rinsed
Kosher salt
Freshly ground black pepper
1 cup cherry tomatoes, halved
1 small hass avocado, halved, seeded and diced
1/4 cup chopped fresh cilantro, just leaves and stems
Directions:
To make the dressing: smash the garlic clove, sprinkle with a pinch of the salt, and with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt, and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
To make the salad: Cook the corn, bell pepper, and onions in the olive oil until it begins to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve warm or cold.
This salad does not disappoint, so make it as a healthy dinner and try to think of the positive sides of fall. Like apples, corn, and comfy sweaters.
Stay Warm!
Erica and Andie
The Fit Foodies 