I typically do my grocery shopping on Saturday afternoons, so Saturday at lunch I try to do a clean out the fridge lunch. I hate to bring home groceries when there's anything in the fridge because I like to start the week with a clean slate, and make sure I don't throw away anything. The only things left in there when I head out to the store are condiments.
This blog is starting to sound more like therapy and confessions each day, huh?
So anyway... while cleaning out the fridge on a Saturday afternoon, I came across a few ears of corn (because now it's on sale 10/$2!), tomatoes from the garden, haricots verts, a couple small summer squash, and half a log of goat cheese. I decided to make a random succotash type salad and top it with bean cakes. The meal was a definite winner. Not only did it clean out the fridge, but it's healthy, filling, and fresh.
Succotash Salad with Black Bean-Squash Patties
2 ears of corn, husked
1 pint cherry tomatoes, halved
1/2 lb. haricots verts, trimmed and cut in 1" segments
1 shallot, minced
1/4 c. apple cider vinegar
1 lime, juiced
1 tbsp. honey
2 tbsp. EVOO
Salt and pepper
Black Bean Patties:
1 c. summer squash, finely diced
1 15 oz. can black beans, drained and rinsed
1/2 c. oatmeal, ground (or breadcrumbs)
1 egg white, beaten
1 tsp. chili powder
1 tsp. cumin
Salt and pepper
2 oz. crumbled goat cheese
Torn cilantro leaves
Clean corn cobs of strings, cut off kernels.
Bring 2" of water to a boil in a pot, add haricots verts and corn kernels, boil for 1 minute, drain and set aside.
Heat a griddle over medium.
In a large mixing bowl, combine squash, black beans, ground oats, egg whites, chili powder, cumin, salt and pepper, mash together with a fork to break up beans.
Use a spatula and divide mixture into patties (I made 5, pictured 3) and place on the griddle.
Cook for 5 minutes, then flip and cook for another 5 minutes.
Add all dressing ingredients to the serving dish, whisk together.
Add corn, haricots verts, and tomatoes. Gently toss to mix in dressing.
Top with squash patties, crumbled goat cheese and cilantro.