Corn & Tomato Salad from Chef Joe – Summer in a bowl!

Did you know?
Corn is native to North CarolinaMost of the corn grown in North Carolina is grown in the Coastal Plains. AND, according to the most recent Census of Agriculture, North Carolina harvested 3,464 acres of tomatoes for fresh markets in 2012.
We love to encourage our members to eat what’s in SEASON and LOCAL! Here’s a delicious recipe from Chef Joe:
Corn and Tomato Salad
TPB’s own Chef Joe




1 1/2 C black beans, cooked
1 C tomatoes, diced
1 C corn kernels, raw or cook and removed from cob
1/2 C cucumber, peeled, seeded, diced
1/4 C celery, diced
1/4 C scallions, diced
½ tsp. salt
Pepper, to taste
1/4 C Cojita cheese, crumbled
1 1/2 tsp. lime juice
lettuce washed and separate leaves

Combine all salad ingredients except lettuce together, mix with the dressing (see below).

Place lettuce on a chilled bowl top with the salad, garnish with sliced avocado.

Avocado Vinaigrette

½ of avocado, ripe, peeled and pitted, diced
1 ½ tsp. diced shallot or onion
1 garlic clove minced
2 tsp. Dijon mustard
2 tbsp. sherry vinegar
3 tbsp. olive oil
1 tbsp. water
1 tsp. chopped parsley
Salt and pepper

Combine first 5 ingredients in a blender and process until smooth.
With the motor running, add the olive oil until well incorporated. Thin with water if it seems too thick. Add parsley, salt and pepper.

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