Your local farmers market is stocked full of summertime menu ingredients. Jodi Abel of La Jolla Cooks 4 U shares this recipe featuring farm-to-table garden freshness.
4 c. field greens
1 c. canned black beans, rinsed
1 c. canned garbanzo beans, rinsed
1 c. shelled edamame
1 red pepper, chopped
1 mango, chopped
1/2 c. fresh cilantro, chopped
1 c. roasted or steamed corn kernels (you will get about 3/4 cup of corn per ear)
Optional: goat cheese to taste
Plate greens, top with remaining ingredients and serve with lime vinaigrette (recipe follows).
1/4 c. vegetable oil
1/4 c. white balsamic vinegar or rice vinegar
1/4 c. fresh squeezed lime juice
1 T. honey
1 t. ground ginger
Sea salt and fresh ground pepper to taste
In a small mixing bowl, whisk together, oil, vinegar, lime juice, honey and ginger. Add salt and pepper to taste.
Jodi Abel, Chef and Owner
La Jolla Cooks 4 U