As we move closer to warmer weather (well on the calendar, but last night’s snow fall, doesn’t really make you feel like it), it’s fun to think of new warm weather dishes and meals.  In the colder months, we tend to make more stews and soups and as the weather gets warmer, we tend to make more salads.  Well, here is a good dish that fits the bill.  Not only does this dish contain lots of good vegetables, it contains beans for protein and avocado, high in good fats.  It could be considered a side dish or a meal itself.  Add two cups of finely chopped tomatoes (or canned) and you have a salsa perfect to serve for happy hour, along side some really good corn chips.  So many good possibilities with this dish and you can alter ingredients based on what you have on hand, sometimes I add rice, brown rice is my favorite.  Consider who will be enjoying this dish as you carefully add the finely chopped jalapeños.  If you are serving children, omit or only add a small amount, and always, wash hand very thoroughly after handling jalapeño or any hot peppers.  Using gloves is always an option and NEVER touch your eyes when handling hot peppers.  Just be mindful.

Freshly chopped Cilantro is a must on this one…This salad is great as a side dish to so many entrees from burgers, to an Easter ham to grilled chicken.

Ingredients 

   2 cans black beans drained and rinsed very thoroughly

   1 3/4 cup freshly steamed corn cut off the cob or canned

   1/3 cup red onion finely chopped

   1 red pepper diced

1 cup chopped tomatoes (add two if you want this to be more a salsa)

1 cup cooked brown rice (this can easily omitted, I have made it with & without)

   1 avocado pit removed and pealed, and diced (I like to toss avocado in the lime juice before making dressing

   1 jalapeño finely minced using amount desired (I used about 1/4-1/2 teaspoon)

   1 bunch Cilantro finely chopped, minus stems 

   1/3 cup Olive or avocado oil

   1/3 cup lime juice (I prefer freshly squeezed)

   1 1/2 teaspoons light agave

   1/2 teaspoon chili powder

   1/2 teaspoon cumin

 

  1.  Place all vegetables and chopped Cilantro in a large mixing bowl. 
  2. In a separate bowl or larger glass measuring cup, whisk together oil, lime juice, agave chili powder and cumin (season with salt and pepper to taste).
  3. Pour the dressing over the bean mixture.  Toss gently to blend vegetables and liquid/dressing.  Serve.
  4. Serve either as a side dish, entree or as a salsa with good corn chips. 

Author, Mary Yana Burau. Her book is available here on the website 🍴