Cultivating Sustainability

When my husband and I were living in New York City, I had the opportunity to complete the community rotation of my dietetic internship at an organization called FoodChange, which is now part of Food Bank for New York City. During my rotation I taught low-income women how to cook using farm fresh ingredients from local farmers’ markets. The program, now called CookShop, “gives low-income children, adults and teens the knowledge and tools to adopt and enjoy a healthy diet on a limited budget.” This recipe is adapted from No-Cook Sweet Corn Salad.

(* Indicates PVF produce and ** indicates Star Hollow Farm produce. For more information about what we are doing with our PVF CSA share, click here.))

INGREDIENTS

• 4 ears of corn, uncooked
• 2 large ripe tomatoes
• 2 medium cucumbers
• 1/4 cup high quality, bottled lime juice (such as Santa Cruz or Lakewood)
• 1/2 tsp sugar
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground pepper
• 1 red onion, thinly sliced
• 1/2 cup fresh herbs (such as cilantro and basil)
• 1 (14 oz) can black beans, rinsed and drained

DIRECTIONS

1. Cut kernels from corn and place in a medium bowl. Seed and dice tomatoes and cucumbers and add to the bowl.
2. In a smaller bowl, whisk lime juice through pepper.
3. In a large bowl, combine all ingredients. Toss with dressing.