The peppers also liked the cool summer because we've had an abundance of them from just one or two plants.
During the month of September our evening meals have been loaded with our homegrown garden produce. Sometimes everything on the table, including the chicken or elk, potatoes and vegetables will have come from our own efforts to feed ourselves. Those are some very satisfying meals.
So despite our cool summer I have had an abundance of vegetables from the garden in my kitchen every day. Here is one recipe that uses a variety of them.
Black Bean Salad
I start by chopping lots of vegetables- sweet peppers, jalapenos peppers (very finely chopped), sweet onions or green scallions, tomatoes and lots of fresh cilantro. I also add fresh or frozen (and drained) sweet corn.
Drain and rinse two cans of black beans.
The dressing is simple. The juice of one lime, cider vinegar, sugar, cumin, oil and salt and pepper.
Start by squeezing the lime for about two tablespoons of juice. Add two tablespoons of cider vinegar, a tablespoon of sugar, 1/2 to 1 teaspoon of cumin (to taste), 1/2 teaspoon salt, 1/4 teaspoon of pepper.
Pour over the beans and vegetables, toss and serve!
Simple, delicious and nutritious.
A great way to use the garden harvest.