We're enduring our first hot, muggy days of the summer, and I haven't turned my oven on in over a week. Without a swimming pool or a sailboat, the only reason to celebrate this weather is the sudden burst of color at the farmers' market. Beside the green herbs, scallions, and lettuce, there are now bell peppers, chilies, summer squash, and raspberries, and soon we'll see sweet corn.
Southwestern Corn and Black Bean Salad is one of my favorite summer meals. Cooling, fresh, and substantial, I make it weekly while cilantro is in season. I've posted the recipe at Maine Food and Lifestyle, so visit me there!