With summer drawing to a close, there is still time to take advantage of some of the warm-weather crops with this Stoplight Salad from Simply in Season Children's Cookbook by Mark Beach and Julie Kauffman.
1 - Handful of fresh basil or cilantro
Snip or tear rinsed leaves into small pieces.
2 - 1 green bell pepper
2 cups tomatoes
2 cups corn
2 cups cooked black beans
Chop bell pepper and tomatoes into fine pieces (or use whole grape tomatoes). Combine with corn and beans in bowl. Stir in cilantro or basil.
3 - 1 clove garlic
2 tablespoons olive oil
2 tablespoons lime juice
Peel and finely chop the garlic. Whisk with oil and juice in small bowl. Pour over salad. Salt and pepper to taste. Toss gently and serve.
Option: Can be used as a filling for quesadillas. PUt a few spoonfuls in a tortilla with shredded cheese and cook on a griddle.