One of the best things about summer is that it’s a great time to use ingredients that are grown locally. Shopping at farmers markets and stores that support community agriculture is one way to live healthier for yourself and for the planet. The following recipe was inspired by local tomatoes, corn, and beets. This recipe is vegan, gluten free, and makes a great main course, side dish, and can also be used as a dip or cracker topping. Whichever way you eat it, enjoy it!
- 2 beets, peeled
- 1 ear of corn, cut off the cob (note: I didn’t cook the corn I used, but if you want, you can also boil it along with the beets).
- 1 medium tomato
- 1 avocado
- 1 can of black blacks, drained
- juice of 1 lime
- cilantro (optional)
- 1/4 cup fresh squeezed orange juice
- salt and pepper, to taste
- Boil water in a pot, and while you’re waiting, peel the beets and cut the other ingredients. The avocado and tomato can be diced or cubed. Remove the corn from the cob and set aside ingredients.
- Place the beets in the boiling water and allow to cook for 15-20 minutes or until soft.
- Remove the beets from the boiling water and allow to cool. Then, cube the beets using a knife.
- Drain the black beans, and mix the corn, beets, tomato, and avocado together.
- Add the lime and orange juice, salt and pepper, and optional cilantro. Allow to marinate for a bit (the amount of time is completely up to you!)
- Enjoy as a main course by adding this to taco shells, or enjoy as a side dish.