In my efforts to keep the stove off and the house cool, I’ve been searching for new salads to try. I generally want something more than iceberg lettuce, though don’t get me wrong, there’s nothing wrong with that!
I’ve been growing a lot of herbs this summer, so it’s exciting to try and use them as often as possible. Mint has been a little harder for me to incorporate into savory meals, so I was very excited when I found this salad.
This charred corn salad with mint, parsley, and cilantro from Yotam Ottolenghi for Food and Wine was awesome! It’s more of a side as-is, so to make a meal, I added a 15oz can of adzuki beans (rinsed and drained), which are small and slightly sweet. The mint adds flavor without taking over, and the combination of the herbs, jalapeno, lime, and maple syrup is really nice – spicy, tangy, and a tad sweet all at once. (I didn’t really change anything except the beans so click the link above for the recipe!)
A summer herb garden is delicious – but mostly therapeutic.
It’s so purty.