Mexican Summer Salad

Think of this dish as for a hearty end-of-summer meal. Substitute baked corn chips for the tortillas, use the bean mixture as a dip, and you’ve got a finger-food appetizer.

Bean Mixture:

2 ears of corn

4-6 wholewheat flour tortillas

1 14-oz (398 ml) can black beans, drained and rinsed

1 large avocado, diced in ½ inch (1 cm) cubes

1 small jalapeno chili, de-seeded and finely chopped

2 tbsp (60 ml) lime juice

2 tbsp (60 ml) cilantro, minced

Rock salt to taste

Topping:

4 cups (1,000 ml) arugula leaves

4 ripe tomatoes, sliced

2 tbsp (60 ml) extra-virgin olive oil, divided into two

Method

Grill corn until it blackens slightly, about 10 minutes. Remove and set aside to cool. Grill tortillas until they have grill marks on both sides.

In a small bowl, combine beans, avocado, chili, lime juice, cilantro, and salt to taste. Cut corn kernels from cob using downward stroke of a sharp knife. Toss corn kernels with other ingredients.

In a larger bowl, toss arugula with 1 tbsp (15 ml) olive oil and salt to taste. In another bowl, toss tomato slices with remaining olive oil and salt to taste.

To serve, place 1 tortilla on each plate, add arugula leaves and several tomato slices and top with about 1/4 cup (60 ml) of the black bean mixture. Serves 4 to 6.