Yesterday marked the first day of Summer. Hard to believe considering it's been about 80 here in Florida since March. But school is out, for those lucky enough to still be in school, and there is a charcoal aroma wafting through the breeze from nearly every outdoor patio.
It's a feeling really. A slowness and ease that ruminates through our bodies. One of the expressions it takes for me is a craving for light and crisp flavors. Lots of lemon and lime, various fish, fresh salsa, fruity olive oil and creamy avocado. I love those flavors during the summer months. Also, for some odd reason, I better tolerate raw tomatoes, the only food I really don't like on it's own. Crazy, I know.
Last weekend I had a pool party and one of the most delicious things I made was a 3 bean salad. I got the recipe from June's Food Network Magazine. It's a twist on Guy Fieri's recipe. It was a total hit and gone long before the party ended. I encourage all of you to make this. It's light, fresh, healthy, and super cheap!
Recipe follows:
1/3 cup red wine vinegar
4 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil
Salt and freshly cracked black pepper
1/4 cup scallions, sliced
3/4 cup red onions, finely diced
1 jar roasted red bell peppers, drained and finely diced
1/2 teaspoon sea salt
3 tablespoons honey
1 (12-ounce) can white beans, drained
1 (12-ounce) can chick peas, garbanzo beans, drained
1 (12-ounce) can black beans, drained
Mix all the ingredients in a bowl and let mariante in the fridge for no less than an hour! I served my along side fresh cubanitos. But some guests enjoyed it with homemade pita chips!
Enjoy.
