Desperately Seeking Summer with Corn and Black Bean Salad

How much does the weather influence your eating habits?  Last week, when it was pushing 70 degrees, fresh summer salads were all I desired.  I purchased the ingredients to make the salad below, and of course… before I got around to making it, the weather turned a drizzly 50 degrees.  Figures, right?  Guess I should have made the salad right away!  Instead of letting the ingredients go to waste, I made the salad and enjoyed the taste of summer even though the temperatures made it feel more like fall.  Here are the ingredients:

  • 1 14-16 oz. bag of frozen corn
  • 1 can black beans
  • 1 tomato*
  • 1 avocado*
  • 1 bunch of cilantro
  • 1/2 poblano pepper
  • Juice of 2 limes
  • Salt and pepper to taste

*Add right before serving to avoid browning and sogginess.  Without the tomato and avocado, this will keep in the fridge for a few days.

I call this a salad, but add chips and call it a salsa.  My favorite thing about it is how customizable it is.  Depending on my audience, I may add red onion, hotter peppers, or garlic.  I’ve heated up rice and chorizo or another meat and made Chipotle-like burrito bowls.  In the summertime, use fresh corn… and if you have the time, use dry beans.  For me, it’s a sufficient lunch while for others it may only be side.  As you can tell, the options are endless but the result is ALWAYS delicious!  Let me know if you give it a try!

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