As you all know, my husband's family owns DePalma Farms & Greenhouses on Centerville Road in Holmdel; but what you probably don't know is that I LOVE to cook and having the ability to walk out into the field and pick some veggies at the peak of freshness is just an added plus! ;o)   

So when the summer comes around, I enjoy making all different kinds of salads. My top all time favorites are the Panzanella salad, String Bean salad with walnuts in a mustard vinegarette and an Orzo salad that has grilled shrimp and roasted summer vegetables in a pesto vinegarette! YUM!  My mouth is watering just thinking of them.  

Today, however, I wanted to make this Mexican Bean Salad that I have been craving for the past week so I thought I would share the recipe with all of you.

Just a word of warning though.....once you start eating this, you won't be able to stop! At least I can't! 

It's just that good!  

And with that said, here we go.....

MEXICAN BEAN SALAD

INGREDIENTS:

1 (15 ounce) can black beans, drained and rinsed

1 (15 ounce) can kindey beans, drained and rinsed

1 (15 ounce) can cannellini beans, drained and rinsed

1 green bell pepper, chopped 

1 red bell pepper, chopped

1 cup of fresh steamed corn kernels 

1 red onion, chopped

DRESSING:

1/2 cup olive oil

1/2 red wine vinegar

2 tablespoons fresh lime juice

1 tablespoon lemon juice

2 tablespoon white sugar

1 tablespoon salt

1 clove crushed garlic

1/4 cup chopped fresh cilantro

1/2 tablsepoon ground cumin

12 tablespoon ground black pepper

1 dash hot pepper sauce

1/2 teasponn chili powder 

DIRECTIONS:

In a large bowl, combine beans, bell peppers, corn and red onion.

In a small bowl, wisk together dressing ingredients.  Season to taste with the hot sauce and chili pepper.

Pour dressing over vegetables and mix well.  Chill thoroughly and serve ......IF you can wait that long!  I sure couldn't!  I am eating it as I type this!  

And now for a few side notes.....

Since our farm hasn't started harvesting our bell peppers yet, I used a yellow and orange pepper today because that is what I had on hand.  Any color will do.  

As for the cilantro, I am not a huge fan so I used parsley in it's place.  Just a personal preference.

And finallly, here's a really good tip for cooking corn on the cob.  

Place the whole ear of corn (husk and all) in your microwave and cook for 2 minutes.  After you remove the ear of corn, cut the bottom stem off (make sure you cut enough so that you can see the kernels). Hold the ear at the top and shake the cob out.  It should slide right out leaving all the silk and husk behind.  Try it....it really works!  

FYI - We are just starting to harvest zucchini and that is what I use in my delicious Panzanella salad.  Can't wait to share that recipe with you as well.  I will post it soon. 

Until next time......Bon Appetit'