Last night's dinner was a quick and easy recipe I pulled off Facebook. As usual, I made it my own:
Bean, Avocado, Corn, Onion and Tomato Salad
1 15-16 ounce can of beans (Use black, red kidney, pink or your favorite.)
2 ripe avocados, diced
2 cups of corn kernels (I grilled 16 ounces of frozen corn in a skillet, but you can use a can, or fresh corn -- cut off the cob.)
1 large ripe tomato, diced (or plum or cherry tomatoes, i.e. any)
seasonings to taste:
salt, pepper, garlic, parsley, Herb De Provence, dried chipotle powder and a sprinkle of red pepper flakes.
A sprinkle of soy sauce
A sprinkle of Worcestershire sauce
Dressing: You can use lemon (i.e., lemon + extra virgin olive oil); or vinaigrette (vinegar + extra virgin olive oil). I like vinaigrette.
Toss everything into a big bowl and mix thoroughly. I made a vinaigrette dressing, adding it to the bean juice that was left in the can of beans. A very adoptable recipe, season everything to taste.
You can also add other crunchy vegetables like diced celery; carrot, red peppers; an apple; or sunflower seeds to the salad. I made mine with just the 5 ingredients listed in the heading and went the spicy chipotle and red pepper flake route.
Such a simple salad to toss together and picnic friendly. Bon Appétite!
You may also enjoy:
Let's Plan A Wine Party
My Homemade Coleslaw
Let The Barbecues Begin
Since 1875: The Kentucky Derby