As a continuation of yesterday's post on Dinner from the Farmer's Market, I thought I'd share with you this lovely lunch made with the vegetables from my farmer's market haul, sardine sandwich on toasted ciabatta topped with slices of fresh heirloom tomatoes seasoned with homemade lavender salt, with black bean salad on the side. I felt like an Italian grandfather eating this dish, and I was sure to brush my teeth vigorously after it, but it was so soul-satisfyingly good.
To make the sandwich, I halved and toasted a section of ciabatta bread, opened a tin of sardines packed in water, drained them, added a little mayo and smashed it up. I smeared the sardines onto the bread and topped with tomatoes and salt. One tin of sardines made one hearty serving. On the side, I had this little salad. The leftovers of it kept for days and kept getting better and better. Enjoy.
Black Bean Salad Farmer's Market Style by Joie de vivre
1 15 oz. can black beans, drained and rinsed
kernels of corn from 3 ears of corn, cooked and cooled
1/2 bulb fennel, chopped somewhat finely
1 red pepper (choose your level of heat) chopped
1 medium sized red onion, chopped finely
1/3 c. finely chopped cilantro
1/4 c. extra virgin olive oil
1/4 c. lime juice (I just used bottled)
1 garlic clove, minced
Pinch of ground cumin
Salt and pepper to taste
1. Combine all of salad ingredients in a large bowl. Cover and refrigerate for at least 2 hours to allow the flavors to meld.
2. One hour before serving, combine all of the dressing ingredients in a small bowl and whisk together. Cover and refrigerate until ready to serve.
3. Before serving, combine the dressing with the salad and stir together. Salad gets even better the next day.