This stuff is addictive! I am loving that I can make a hearty, nutritious side dish that we can eat cold. The summer heat makes eating a hot meal rather unappealing. Yesterday afternoon it got up to 88F in our house so we needed something cool and fresh.
This version of the sprouted wheat salad takes advantage of the tomatoes and corn coming out of the garden right now. We had a couple of ears of leftover corn on the cob the other evening, so I teamed them up with our tomatoes and made this sort of Mexican style salad. I intended to add a touch of the adobo sauce from a can of chipotles, but forgot. Next time, I guess! If you need to, you could use any other kind of bean, and I am sure canned or frozen corn would be just fine.
Sorry no pic of this one, it was hectic in the kitchen at the time between making this, a huge pot of ham & beans and chicken liver pate (with bacon and sauted mushrooms and caramelized onion...) and we ended up eating before I had a chance to grab the camera. Oh well, just imagine ripe sweet tomatoes and crisp corn on the cob, ok?
2 c. sprouted wheat, cooked and cooled
1 c. fresh corn, cut from the cob
1c. cooked black beans
1/2 c. minced cilantro
2 med. tomatoes, chopped
(optional) a quarter of a red onion, minced or, 1/4 c. minced chives
1 ripe avocado
Heat a cast iron skillet to almost smoking, with a touch of oil, and toss in the fresh corn. Allow the kernels to get a nice brown toasty spot, stir them around so they all get toasted.
Mix the wheat, beans, corn, tomatoes and cilantro together in a bowl. Add onion if desired. Place the bowl in the refrigerator and
make the dressing:
In a blender, place 1tsp. cumin seed or ground cumin, 1tsp oregano, 1/2 tsp. lime zest. If using cumin seed, blend these three ingredients to pulverize the cumin. Add 1/4c. cilantro, 8oz olive oil and 4oz apple cider vinegar. Blend thoroughly and taste, adjust seasonings as desired.
When ready to serve, dice the avocado and place into bowl with other ingredients. Dress the salad to taste. Serves 4-6.