Farmer’s Market Salad for May
I am the PROUD granddaughter of farmers. Unfortunately, my grandparents have passed, but every time I go to a farmer’s market, I feel close to my grandparents and go to the market every week.
The farmer’s market has other benefits; it can provide numerous health benefits. The produce available at farmer’s markets is often fresh, locally grown, and minimally processed, providing more nutrients than produce transported long distances or processed for shelf stability. Additionally, shopping at farmers’ markets can encourage a diet rich in fruits and vegetables, which can help reduce the risk of chronic diseases such as heart disease, cancer, and diabetes. Supporting local farmers and businesses can also help to promote a more sustainable food system and reduce the environmental impact of food production and transportation.
This recipe changes often because it is based on what I find at the farmer’s market. But I can promise you the recipe will be delicious, fresh, and healthy!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 servings 1x
Here is what was fresh at the Farmer’s Market:
Six ears of corn
One cup of sliced green cabbage
½ cup olive oil
⅓ cup fresh lime juice
One clove of garlic, minced
One teaspoon salt
⅛ teaspoon ground cayenne pepper
2 (15-ounce) cans of black beans, rinsed and drained
Optional: I had leftover rice, so I added 1 cup of rice
One avocado – peeled, pitted, and diced
One red bell pepper, chopped
Two tomatoes, chopped
Six green onions, thinly sliced
½ cup chopped fresh cilantro
Place olive oil, lime juice, garlic, salt, and cayenne pepper in a small jar. Close the lid tightly and shake the jar until the dressing is well combined.
Combine beans, corn, avocado, bell pepper, tomatoes, cabbage, green onions, and cilantro in a salad bowl.
You can add your leftover rice as an option.
Pour over salad, and toss to coat.
You can do so much with this recipe. You can add tortilla chips or pumpkin seeds; get creative!