Memorial Day is jut a few weeks away! I can’t wait for the start of summer: days at the pool, no schedule, beach day and all my favorite summer meals… Today I’m sharing one of my summer favorites. It’s a salad we enjoyed last year and already kicked off bbq season with last weekend: Avocado, black bean and corn salad.
I love entertaining in the summer and it’s also the only time of the year I find we have a lot of impromptu gatherings at our house. I like to have a few easy, go to recipes that include ingredients we always have on hand. So if we are at the pool and decide to invite friends for a bbq, I know I can entertain without much effort. I made this salad so many times, that I was able to decide which my favorite version is! We always have corn, avocado, tomatoes and a can of black beans. It’s easy and goes with most things you’ll bbq. Also, I usually keep some of the corn and black beans plain for the kids at the bbq. Here’s the recipe:
Avocado, Black Bean and Corn Salad
- 1 avocado
- 1 can of black, rinsed
- 1 ears of corn, cooked (or 1 can drained)
- 1 cup of cherry tomatoes
- 2 tablespoons of olive oil
- the juice of 1 lemon (about 2 tablespoons)
- pepper, to taste
- a squeeze of lime
Dice the avocado and cut the cherry tomatoes in half. Cut the corn off the cob. Mix all of them together and add in the rinsed, drained black beans. Top with the olive oil, lemon juice and pepper. Add the squeeze of lime (just a squeeze! unless you love lime, then add more). Mix until well combined and serve.