Difficulty rating: 2 chef's hats (out of 5)
Prep Time: 35 minutes
Cook Time: 45 minutes
Another recipe that uses lots of fresh garden veggies. Pack your salad to go for an easy evening picnic on the beach.
Add beans to a large sauce pot and add enough water to cover beans by 1 inch of water and bring to a boil. Once boiling reduce to a simmer. Continue to simmer for 35 minutes or until tender.
While beans are cooking, remove seeds from tomatoes, bell pepper, and jalapeno. Dice tomatoes, bell pepper, jalapeno, onion, and cilantro and set aside.
Remove husk and silk from corn. Hold corn upright on a cutting board and carefully cut kernels off the cob. Dice zucchini and mix with corn and chili powder. Heat oil in a small skillet over medium heat. Add corn mixture and cook until zucchini starts to brown, about 10 minutes. Add to tomato mixture.
Drain beans and run under cold water until cool. Add 1 1/2 cups of cooked beans to the tomato mixture and save the rest for another meal, such as Jonboy’s Whitefish Tacos. Add lime juice, salt, and pepper to mixture and stir until all ingredients are evenly distributed.
Mix into or serve over your favorite cooked grain (warm or cold) such as quinoa, rice, or couscous. Dice avocado and sprinkle on top. Refrigerate leftovers in a covered container up to 3 days.
Inspired by Owen Maroney
Local Foods Recipes
A collection of meals and snacks that are healthy, tasty, easy-to-prepare, culturally-significant, and feature seasonal, locally-sourced ingredients.
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