Thursday, August 25, 2011

Roasted Corn and Black Beans on Baby Greens with Feta

Ora Inspired Salad

Do you ever go out to eat and love something you had so much you try to re-create it at home? This is where this salad came from. While John and I were out one weekend riding around on our motorbike, we stopped for dinner at a restaurant and I ordered a delicious salad. Later in the week I was home, realized that I had all the ingredients in our fridge and re-created it, with delicious results.

There are few, if any, real measurements here except for the dressing. Just go ahead and arrange the following on your dinner plates! (or side plates, if it's a side salad) Just wing it, you can do it! The roasted corn, salty feta, beans, lemon thyme dressing, it's all just delicious. Make a bigger salad for dinner and serve it with crusty bread, if you wish.

baby greens, torn into bite sized pieces
grape tomatoes, halved
sweet red/orange peppers, sliced into thin strips
roasted fresh corn (scroll below for the directions)
black beans, drained and rinsed
avocado, peeled, pitted, and sliced
crumbled feta

To roast the corn:
Pre-heat oven to 375 F.

Cut the kernels from about 3 ears of corn. Toss with 1 tbsp of vegetable oil, then spread them on a baking sheet. Sprinkle with salt and pepper. Put in the oven for about 10 minutes. When finished, remove from oven and let cool before adding to salad.


Adapted from Rebar
3 tbsp lemon juice
1 tsp minced lemon peel
1 shallot, minced
1 tsp fresh thyme, minced
1 Tbsp honey
1/4 tsp salt
1/4 tsp cracked pepper
1/2 cup extra virgin olive oil

In a large bowl, whisk together the lemon juice, peel, shallot, thyme, honey, salt and pepper. Slowly drizzle in the oil a bit at a time, still whisking constantly. You can store this is a jam jar with a lid and give it a good shake before using.

Makes 1/2 cup

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