Ocean City, NJ Boardwalk, 2011
A busy weekend is coming up!! We’ll be attending our local Memorial Day parade to honor those who have lost their lives while serving our country. We are also planning to visit with family in Ocean City, NJ and we must certainly make a visit to our local Memorial Day tradition, The Devon Horse Show and Country Fair!
The horse carriers have been rolling into town for days now and all the local streets are lined with horse fans who don their hats and tote their fancy picnics to the grand stands and private viewing boxes to watch the equestrian events. It’s so nice to have this fun event right in our “backyard”. We love to watch the beautiful horses and enjoy the rides, food and shops at the country fair! Funnel cake and a lemon stick are a must!
This weekend heralds the start of the summer season with getaways, BBQs and parties! I love to have a few new salad recipes ready for summer events. It’s so nice to be able to have a big batch of a yummy salad made in the refrigerator ready to grab for a quick lunch, to pair with your grilled dinner or to bring to a summer pot luck party. This salad is easy to make, healthy and full of flavor! You can make it ahead of time and it holds up perfectly! I hope you like it as much as we do!
Devon Horse Show and Country Fair Photos:
Brenda Carpenter Photography at http://brendacarpenter.com
Thank you Brenda for letting me share your gorgeous work!!
Roasted Corn, Black Bean & Brown Rice Salad w/ Chipotle Lime Dressing:
The dressing is really delicious! It combines your basics like oil and vinegar with some honey, lime and oregano. I also add some adobo seasoning along with some minced chipotle peppers in adobo sauce – double adobo!! I am able to find both of these products in all the grocery stores where I shop. They are usually in the Latin section or the aisle with all the salsa and taco shells.
The Salad Ingredients:
I love using leftover corn on the cob in salads! I always cook a few extra ears so I’ll be sure to have some left over! I didn’t have any corn on hand this time, so I roasted a few ears by shucking them, drizzling them with some oil and salt, wrapping in a foil packet and roasting in the oven for 30 minutes at 400 degrees. In my area here in PA, corn is not yet at its best, so roasting it cooked it perfectly and concentrated the corn flavor.
The other ingredients are grape tomatoes, black beans, red onion, cilantro, queso fresco cheese and cooked brown rice. I like to buy the frozen brown rice that you just need to microwave for a few minutes. I’m a big fan of the Trader Joe’s Organic Frozen Brown Rice. It’s super handy! I am able to find the queso fresco cheese in most grocery stores as well, it’s usually in the cheese case that has more specialty items. You can top the salad before serving with some diced avocado if you like! YUM!