Tuesday, May 29, 2012
The ONLY recipe I am bringing to BBQ's
This past weekend I made this salad, twice--for two different BBQ's I attended...and at both events everyone raved about how delicious it was.
I tweeted and instagrammed(<---this is now a verb) a few teaser pictures to see if you would all be interested in this simple, yet delicious recipe, and after an overwhelming response of "YES PLEASE!!" I thought I should.
Roasted Corn, Avocado and Black Bean Salad
1 BIG can of black beans or 2 small cans
1/2 red onion, diced
1 & 1/2 avocados, cubed
1 container of cherry or grape tomatoes, halved
1 cup of corn kernels, roasted
Drain and rinse black beans
In a frying pan over medium low heat, roast corn kernels--keep an eye on these little guys, they will burn!
Chop--halve--cube the rest of your ingredients
Toss in a bowl
1 HUGE handful of cilantro, or as much as you'd prefer
Juice of one fresh lemon---or lime, whatever is on hand
Chop cilantro and toss in the bowl
Using a juicing tool (pictured above) or just squeezing with your hands, drizzle lemon juice on top of your salad and toss
Now you're ready to party!