Easy Summer Recipes – Black Bean Salsa with Corn and Avocados

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Is it just me, or is it too hot to cook dinner tonight?

Instead of making a real dinner, I took the easy way out and whipped up a huge batch of black bean salsa, with corn and avocados.  There’s protein, vegetables and grains if you include the chips.

Yep, chips and salsa baby, that’s what we are having.

What is on YOUR dinner plate tonight?

Ingredients

1 can corn kernels, drained {or 1 lb fresh}
1 can black beans, drained
3 avocados, peeled, pitted, and chopped
1 small red onion, finely chopped
1 jalapeno, seeded and minced
2 cloves of garlic, minced
1/4 cup olive oil
1/4 cup lemon juice
2 tablespoons cider vinegar
1/2 teaspoon salt
1/2 teaspoon black

Directions

In a large bowl mix together the corn, black beans, onion and jalapeno.  Add olive oil, lemon juice, cider vinegar, garlic, salt and pepper and toss together.  Refrigerate for 2 hours then add the avocado chunks and serve with chips.

The Barefoot Contessa Cookbook is one of my favorites, and Amazon currently has it on sale for 46% off.  Oh how I wish I could be a guest at Ina’s table!

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Comments

  1. We got some corn on the cob from Rosauer’s on sale 5/$1. Grilled it up tonight. And it was not good. At all. So I’m taking it off the cobs and going to do something close to this for tomorrow – don’t like black beans, but I have others (free with the Essential coupons). It’s hotter than hell here. Blah.

  2. I’m going to badger you until you do it: MAKE A RECIPE INDEX, GIRLFRIEND!

    • Yes, please! We had this recipe over the summer and it was fabulous. I wanted to make it again, but forgot to print it out the first time. I almost panicked until I finally scrolled/paged enough to find it again. Whew!

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