I never really post recipes anymore but I’ve been on a bit of a panzanella kick and due to demand, here’s the recipe for the one I made for supper last night.
Black Bean and Corn Panzanella with Avocado Lime Dressing
Croutons (from about four slices of bread – I baked this sweet potato bread the night before but you can use whatever type of bread you want. Rustic, crusty loaves are best)
Corn (if it’s in season, I recommend using the corn from four cobs. Otherwise, about two cups of frozen kernels)
1 teaspoon of ground cumin
Freshly ground black pepper
Cherry tomatoes (quartered)
1 can of black beans (thoroughly rinsed and drained)
1/4 cup finely diced red onion
Olive oil (about 1 tablespoon and 3 teaspoons)
1 ripe avocado
1 handful of cilantro
2 tablespoons of lime juice
1 clove of garlic
To make the dressing:
Combine avocado, cilantro, garlic, lime juice (to taste), dash of herbamare, and olive oil (to creamy consistency, about a tablespoon) in food processor or blender. Blend until smooth and creamy.
To make salad:
Heat large skillet over medium heat, add a teaspoon of olive oil. When heated, add your corn kernels, cumin, freshly ground pepper, and a little Herbamare and sauté until cooked. Let cool.
Meanwhile, toss together black beans, tomatoes, and red onion. Cube bread and heat another skillet over medium-low heat. Add a teaspoon of olive oil and about half the bread. Flip bread cubes until nice and toasty. Remove and place in a medium bowl. Repeat with the rest of the bread.
Add the corn to the black bean mixture, pour dressing over top and gently toss to coat.
Divide croutons and salad among bowls. Eat. Enjoy.