Things Are In Full Swing

The other day, my mother asked me if I had planted my garden yet this year. Uh... weeks ago!!! So I guess it is time for a little update as to what is 'growing' on around here:

Arugula that was started from seed is ready for harvesting. 

Seed started baby radishes will be hitting a salad near me soon. 

Red Leaf Lettuce started from seed. 

Parsley, the flat leafed Italian kind.

My family isn't a big fan of Cilantro, so I use the Italian Parsley in my Black Bean and Corm Salad. It is a great dish for summer picnics and pot luck suppers. It is always a big hit and it is super easy. I never have leftovers and I always get asked for the recipe. 

Ingredients:

• 2 cups of frozen corn, thawed
• ½ cup of finely chopped red onion
• 2 tbs of seasoned rice wine vinegar
• 2 tbs of olive oil
• 1 tbs of lime juice
• ¼ tsp of sea salt
• ½ tsp of ground black pepper
• 2 cans of black beans, rinsed and drained
• 1/2 chopped red bell pepper

Directions:
In a large bowl, whisk together the vinegar, olive oil, lime juice, salt and pepper to make a dressing. Add beans, corn, onion and pepper and toss until coated.

Cover and chill for about 2 hours before serving.