Tangy + sweet with just the right amount of spice, this vinaigrette is the perfect way to brighten up some simple everyday ingredients making for an unbelievably flavorful combination. Such a showstopper at any summertime potluck!

INGREDIENTS – serves 4-6 (great as leftovers too!)

1 corn cob, husks removed
1 jalapeño – optional

1 limes, zested and juiced
1T honey
1/4t salt
1/4t pepper
1/4t cumin
1/4c olive oil

1 1/2 c or 1 can drained black beans
1c cooked farro, barley, quinoa or rice
1/4c red onion, thin sliced
1/4-1/3c cotija, crumbled
2c arugula
2-3T pepitas, toasted


Grill corn + jalapeño until charred on all sides or roast at 375°F for 20(jalepeño)-60(corn) minutes, rotating occasionally. Cut the corn kernels off the cobs then lightly scrape the charred skin off the jalapeño, remove the seeds and ribs (or keep em if you like the spice), dice.

Pour lime zest and juice, honey, salt, pepper, cumin, olive oil + jalepeño in a jar, secure the lid then shake until the honey is disolved.

Toss black beans, farro, red onion, cotija, corn, arugula + pepitas together in a large bowl. Pour dressing over, toss again and serve.


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