Farmers’ Market Veggie Medley with a Cumin-Chile Vinaigrette

I love vegetables. Yes, even Brussels sprouts and cauliflower. In fact, my adoration for carrots led me to claim them as my #2 Reason for living in California. Of course, now that butternut squash is in season, carrots might get bumped to #3.

Fall is a wonderful time to visit your local farmers' market. Here in Southern California, farmers' markets are busy year-round, but September is an especially popular month because of its dazzling array of produce. Right now, summer's blazing red tomatoes compete with autumn’s sweet, crispy jujubes (pronounced like the popular movie theater candy) for market-goers’ attention. For the record, the jujubes won, hands down.

September is also prime time for many Mexican vegetables, such as creamy Hass avocados, tart tomatillos, and fiery chiles. Seeing them inspired me to make this healthy vegetable medley; it is delicious served with some warm corn tortillas.

The variety of crunchy and creamy textures is satisfying, while the cumin-chile vinaigrette provides a sweat-inducing kick. Though parsley or cilantro works well, I would suggest using fresh rather than dried herbs for a bold, clean flavor.

If you haven't seen it, then check out the September Eat Local Challenge and their 10 Reasons to Eat Local Food.

Farmers’ Market Veggies with a Cumin-Chile Vinaigrette
Makes 4 side servings

Print recipe only here.

1 cup fresh corn (or canned, if unavailable)
1 c diced zucchini
1 cup red bell pepper
1 cup diced jicama
½ cup diced carrots
½ cup diced tomatillos
2-3 green onions, finely chopped
1 15-oz can black beans, rinsed
1 Hass avocado, diced, optional

Cumin-Chile Vinaigrette

1 Tbsp fruity olive oil
2 Tbsp white wine vinegar or white balsamic vinegar
2 Tbsp honey
Juice of 1 lime (about 2-3 Tbsp)
1/8 tsp cumin
1 small serrano chile (which is hotter) or jalapeno (with some seeds for extra heat)
2 Tbsp coarsely chopped parsley or cilantro
Salt, to taste

Place vegetables and black beans in a large bowl. Meanwhile, whisk vinaigrette ingredients until fully blended. Pour over vegetables and serve.

Note: Fresh sweet corn on the cob can be eaten raw, which is delicious and crunchy.

Here are some other farmers' market dishes you might like:
Mexican Citrus Salad with an Orange-Lime Vinaigrette
Roasted Acorn Squash with Medjool Dates and Toasted Almonds
Pasta with Lemony Broccoli, Toasted Walnuts, and Breadcrumbs


Here are more delicious corn and black bean recipes you might like:
Emily's Corn and Black Bean Tortilla Cakes
Laura Rebecca's Grilled Flank Steak with Corn, Black Bean, and Avocado Salad
What Do I Know's Black Bean and Rice Cakes with Chipotle Remoulade

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