Summer has officially started in the Valley of the Sun. 104 degrees at 6:30 pm? Puhleeze! Who wants to turn on an oven, or even the stove, with 104 degrees baking the evening away? There was once, almost two years ago, a time when I thought roasting a chicken in August (one of our hottest months) was a good idea. The chicken was tasty, but ovens and summers in Phoenix don’t mix. Of course, I say this now, but am pretty sure that I will turn on the oven this summer.
With that in mind, I’m working my way through summer salads, chocked full of the goodness of summer (aka summer veggies and fruits). To start with, here is a black bean and avocado salad inspired by Annie over at the The Little GSP.
Black Bean and Avocado Salad, adapted from Annie
- 1 15 oz cans of Black Beans, drained and rinsed
- 1 to 2 ears of fresh corn, cut off the cob
- 1 half a large red onion, finely diced
- 1 small orange or red bell pepper, diced
- 2 tablespoons Rice Vingar
- Juice of 1 lime
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cumin
- 1/2 cup cilantro, rinsed and chopped
- 2 ripe avocados, peeled and sliced
There really is no order to how to put the ingredients together, as long as they all get together in the same bowl. For the dressing (ingredients start with Rice Vinegar), mix them together in a small bowl prior to dressing the salad. For the veggies and beans, combine them together well in a large serving or mixing bowl. Top with dressing and toss until combined. Serve with corn chips and 1/2 of an avocado, sprinkled with a little salt and pepper.