imageHello Friday night.  I didn’t work today and spent most of the day re-painting the media room.  I was tired, but I wanted to make a good meal, worthy of a Friday night at home. A good burger can really do the trick at my house, but I couldn’t handle the normal side of sweet potato fries, or any other potato side I would normally do.  I mean, what is it with the potato and burger combo?  If it’s not a potato chip, its french fries, or sweet potato fries or potato salad?  And don’t get me wrong, they are all worthy combinations.  I just wanted something different tonight, maybe a little more nutrition to go with my burger.  I’m no nutritionist, so I’m not sure of how one would react to my substitute or even that I was having a burger.  Oh well.  I chose to make one of my favorite summer sides and I hope you’ll try it this spring as one of your side dishes.

Avocado, Corn, Cherry Tomato & Black Bean Salad

Ingredients:

9 ounces fresh cherry tomatoes-washed and cut in half
1-15 ounce can black beans-rinsed and drained
1-15 ounce can corn-rinsed and drained

1 avocado peeled and cubed

1 tablespoon olive oil
1 teaspoon sugar
Juice of 1 large lemon
Juice of 2 limes
1 tablespoon fresh chopped cilantro or 1 teaspoon dry cilantro
Salt and pepper to taste

Combine all ingredients together and refrigerate for ten minutes before serving.  Bon Appetit!

6 thoughts on “Avocado, Corn, Cherry Tomato & Black Bean Salad

  1. I adore bean salads and salsas ~ and corn adds to the charm of either.

    Here’s my EASY recipe for Black Bean Salsa ~ Combine 2-3 diced tomatoes with a 15 oz. can of black beans, drained and rinsed. Add a few dashes of dried onion, dried garlic, cumin, salt, pepper, and crushed red pepper. Stir and chill. Serve with tortilla chips.

    Here’s my even EASIER recipe for Black Bean Salsa ~ Combine one can of Ro*Tel (Tomatoes and Chile Peppers) with a 15 oz. can of black beans, drained and rinsed. Chill and enjoy!

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