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Sept 10

September 11, 2015 | Posted in Beverly | Be the first one to comment


September 10, 2015

Does everyone know that every Friday I make a snack (read breakfast/lunch) for our team?  A few years ago when we decided to change our Friday hours to our current early start of 7am, my brother thought it would be nice if we had a snack and quickly volunteered me for the job.  We work until 2pm and don’t take a lunch hour so having a delicious and healthy treat is just what the dentist ordered....  Dr. Sniscak was our Associate at the time and now that he owns the practice has been just as supportive.  It's really fun for me to share new flavors, ingredients and combinations with my coworkers.  In the winter baked oatmeal or a crock-pot of soup usually does the trick but in the warmer weather a salad and fresh fruit is often on the menu.  I get great satisfaction preparing for this group as they are super appreciative.  Given my culinary background and interest in good food, I really like to focus on the bounties of each season.  This summer I’ve used tomatoes and corn in as many dishes as possible and boy has that been great.  I think the favorite was the corn, tomato and black bean salad I made a couple of weeks ago.  Given that the whole team asked me for the recipe, I thought you all might enjoy it as well. 

Sharing a recipe at the holidays has become a tradition of this practice and I think I will start doing it a few more times during the year.  Check back from time to time, I'll be sharing the tales of the team and a perhaps a recipe or two.
 
Here's the recipe for the corn and black bean salad I mentioned above.  If you want to make it, do it soon, while there are still fantastic tomatoes and corn at the farmers market.  
 
Black Bean and Corn Salad

1 can black beans, rinsed
7 ears fresh corn, cooked and removed from cobb
3 avocados, diced
1 red bell pepper, diced
4 tomatoes, diced
1 jalapeno, ribs and seeds removed, finely diced
6 green onions, thinly sliced

Dressing:      
        ¼ C fresh lime juice
        ¼ C rice wine vinegar
        ¾ C olive oil
        ½ C chopped cilantro
        1 tsp. sugar
        Salt and pepper to taste

Place all dressing ingredients in a jar and shake.  Taste and correct seasoning.

Assemble salad and toss with a small amount of dressing just to flavor.  Do not overdress.  Refrigerate overnight to allow flavors to combine.  Before serving add additional dressing to moisten and flavor. Taste and adjust seasoning as necessary.

I hope you enjoy as much as we did.  We look forward to seeing you soon!
Beverly


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