Southwestern confetti salad (6-8 servings)

Visual approximation.

Visual approximation.

I've whined about this time of year before. It's that tempting, sneaky period of time where the sun is shining, all the flowers are in bloom (Don't even get me started on Chapel Hill's slutty plants that gleefully spread their genetic material all over the damn place), and the afternoons are warm. The sunlight and heat make you want to rush to the farmers' market and scoop up all your summer favorites, like corn on the cob and juicy tomatoes. However, even though you feel like it's summer, it isn't, which means there aren't many local fruits and veggies quite yet. Spring is such a tease that way.

So this is the ideal time of year for "summer preview" recipes  -- ones you can make with pantry ingredients for now and then make again with local produce in the summer. Today's offering is based on this Epicurious recipe, although I changed the Mediterranean flavors to more of a Southwest theme. 

You will need:

  • 3 cups corn kernels
  • 1 cup cherry tomatoes, halved
  • 14-16 oz frozen or canned legumes (I used frozen butter peas, but I'm sure black-eyed peas or black beans would be lovely)
  • 2 cups green beans, cut into 1-inch pieces
  • 1 avocado

Dressing:

  • 1/4 cup extra-virgin olive oil
  • 1/8 cup red wine vinegar
  • a splash of lime juice
  • 1/4 tsp dried oregano
  • 1/2 a chipotle pepper in adobo, minced 
  • 1/4 Tbsp onion powder
  • 1 Tbsp chopped cilantro
  • 1 tsp salt (smoked salt, if you have it)

Steps:

  1. Mix all the dressing ingredients in a jar or small bowl. Set aside.
  2. Place the corn and tomatoes in a large serving bowl.
  3. If you're using canned beans, drain and rinse them, and then add them to the corn and tomatoes. If you're using frozen beans, cook them according to package directions, using the low end of the time recommended. (You don't want them to get mushy!) Drain and rinse in cold water and add to corn and tomatoes.
  4. Blanch the green beans for a minute or two -- just until they're bright green. Drain and rinse in cold water; add to corn, tomatoes, and beans. (If you're boiling frozen beans, add the green beans to the water for the last two minutes and then drain along with the beans.)
  5. Give the dressing a final shake or stir and drizzle it over the veggies. Toss gently. Taste for salt; add some cracked black pepper if desired.
  6. Once the mixture is seasoned to your liking, cut the avocado into chunks and add it to the mixture. Toss gently once more. Store salad in the fridge for a few hours before serving.

I can't wait to make this again with fresh ingredients in a few more months! Feel free to change up the veggies; bell pepper would be delicious (if your insides are braver than mine) and I'd imagine chopped carrots could add flavor and crunch.