v:gourmet

Culturally speaking this is a bit of a mixed-up salad. Soba is Japanese for buckwheat. Avocado comes from the Spanish aguacate which in turn comes from the Nahuatl word āhuacatl, which goes back to the proto-Aztecan pa:wa. This recipe also calls for cilantro which is native to regions from southern Europe and North Africa to southwestern Asia. Corn comes from Mesoamerica. And beans? Well, they are citizens of the world. But despite heralding from all over the planet, the ingredients in this salad come together beautifully and harmoniously ready to dance on your tongue.

1 package soba noodles

4 green onions, chopped

1 cup corn niblets, either cooked and niblets removed from the cob, or canned / frozen

1 cup black beans, cooked and rinsed

1 small bunch cilantro, chopped finely

2 avocados, cubed

4 tbsps brown rice vinegar

4 tbsps lime juice

2 tsps agave nectar

4 tsps sesame oil

2 tsps sunflower oil

2 tsps jalapeño, minced

1/4 tsp sea salt

Cook the soba noodles according to the package directions.

Meanwhile, put the green onion, corn, black beans, cilantro, and avocado in a large serving bowl.

In a separate bowl, prepare the dressing by mixing the brown rice vinegar, lime, agave, oils, jalapeño, and salt in a bowl. Once the noodles are cooked through, toss with vegetables and dressing. Adjust seasoning with additional sea salt and pepper to taste. Serve immediately.