I heard a podcast recently which outlined the most effective way to influence change: make it easy. Modern life is complex and busy, leaving little time or energy for making mindful decisions. It sometimes feels like there are simply too many factors to consider and too much research required. I think this is especially true when it comes to food. It’s not only about what we buy or where we buy it, but also about how we store it and how much we throw away. Our kitchens are full of plastic bags, containers and wraps designed to help us store and preserve our food, most of which contain toxic chemicals and end up in landfills or in the ocean. Instead, I’ve been using Bee’s Wrap and love it. It’s made from organic cotton muslin, beeswax, jojoba oil and tree resin. The warmth of your hands softens the beeswax and creates a seal. It’s naturally anti-bacterial, reusable, safe, sustainable and perfect for transporting your potluck dishes like this summer salad with roasted corn and chili.

It’s been hot and sticky here which has me reminiscing about our travels through Thailand eating papaya salad. This is my version made with all the summer veggies. It’s fresh, crunchy, sweet and a little spicy. I added fresh coriander to it for a little pop.

I’ve partnered with MightyNest  to make it easy for you to start using Bee’s Wrap. MightyNest offers sustainable, healthy home products for the responsible consumer. Through their Mighty Fix subscription service, subscribers receive an eco-friendly product each month. It’s a great way to learn about all the environmentally friendly products out there, update your home and support companies who are doing things right. You can sign up and get your first month at a discount HERE. Or use the code TABLEBEESWRAPFIX at checkout.

*This post was sponsored by MightyNest. All opinions are my own. Thank you for supporting Tending the Table by supporting its sponsors.

Summer Salad with Roasted Corn and Chili

Serves 2

INGREDIENTS

2 ears of corn, shucked

1 english cucumber

8 oz. green beans

1 shallot, peeled and thinly sliced

1/3 cup chopped mint

1/3 cup chopped cilantro

2 tablespoons olive oil

2 tablespoons apple cider vinegar

1 tablespoon lime juice

1 teaspoon honey

1/4 teaspoon chipotle chili powder

3/4 teaspoon salt

PROCEDURE

Place the corn on a baking sheet, brush lightly with oil and broil on high until just beginning to char. Alternatively, brush the corn lightly with oil and grill on high until just beginning to char. Once the corn has cooled, cut the kernels from the cob. Cut the cucumber in half, then using a mandolin or spiralizer cut it into 1/4 inch noodles. Trim the ends from the green beans and cut into ¼ inch rounds.  Combine the roasted corn, cucumber, green beans, shallot, mint and cilantro in a bowl and toss to combine.

To make the dressing combine the oil, vinegar, lime juice, honey, chili powder and salt in a small jar with a tight fitting lid and shake vigorously until mixed and emulsified.

When ready to serve, dress the salad. Enjoy!