Arugula + black bean + corn salad with roasted garlic

February 28, 2010

February graced us with:

  • 1 bout of stomach flu
  • 1 death in the family
  • 1 week of construction
  • 1 visit of Very Important Business Partners From Abroad

Here’s an example of what sustained us on those many nights when we barely had enough energy to wield a paring knife for 30 seconds:

Arugula + black bean + corn salad with roasted garlic

  • .5 lb frozen corn, cooked
  • 1 can black beans, drained
  • 1 fistful arugula
  • 1 avocado
  • 1 head garlic
  • olive oil, balsamic vinegar, salt, pepper
  1. Cut off the top of each garlic clove and drizzle with oil.
  2. Roast the garlic at 400F for 30 minutes.
  3. While the garlic is roasting, throw the corn, beans, and arugula together and top with avocado.  Splash with a touch of olive oil and balsamic vinegar; add salt and pepper to taste.
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2 Responses to “Arugula + black bean + corn salad with roasted garlic”


  1. How can you go wrong with arugula and roasted garlic? Lovely!

  2. Carrie Says:

    I’m very sorry for the loss in your family, and the illness as well.

    I was beginning (because I’m a doofus like that) to worry about where you had gone – I look forward to your posts.

    Hoping your March is much better.


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