Ingredients

• 1 pound dried black beans
• 1 small onion, peeled
• 1 small carrot, peeled
• 1 bay leaf
• 3 cloves garlic, unpeeled
• 1 teaspoon sea salt
• 2 ears grilled or boiled corn, kernels cut off
• 2 grilled red peppers, finely diced
• 8 green onions, white and green parts thinly sliced
• 1/3 cup coarsely chopped cilantro
• 4 tablespoons extra virgin olive oil
• Juice of 2 limes
• 1/2 teaspoon chili powder, or to taste

Directions

Step 1

Place the beans, onion, carrot, bay leaf, and garlic in a large saucepan and add water until the beans are covered by about an inch. Bring to a boil, then partially cover and reduce the heat to low. Simmer until the beans are almost tender, about 2 hours, adding water as needed.

Step 2

Add the salt and continue cooking until tender. Drain the beans, discarding the onion, carrot, garlic, and bay leaf.

Step 3

In a large bowl, combine the beans, corn kernels, red pepper, green onions, and cilantro. Stir in the olive oil, lime juice, and chili powder, and adjust the seasoning. Serve warm or at room temperature.

Ingredients

• 6 strips thick-cut bacon, diced
• 10 ounces fresh spinach, sliced
• into 1/4-inch strips
• 1 quart ripe strawberries, hulled and sliced
• 1/2 cup extra virgin olive oil
• Juice of 1 lemon
• 1 teaspoon honey, or more to taste
• Coarse salt (kosher or sea)
• Freshly ground black pepper
• Sliced almonds, toasted (optional)

Directions

Step 1

Place the bacon in a cold skillet and bring the heat to medium. Cook the bacon until the fat is rendered and the bacon is crisp, 6 to 8 minutes. Drain the bacon and reserve.

Step 2

Place the spinach and strawberries in an attractive serving bowl.

Step 3

Make the dressing: Combine the olive oil, lemon juice, honey, and salt and pepper to taste in a small bowl. Whisk to mix. Taste, adding more honey or salt or pepper as needed. Just before serving, drizzle the dressing over the salad, tossing gently to mix. Top with the reserved bacon and almonds, if using.