I can smell summer – this weekend is Memorial Day, which is like the unofficial kickoff of most people’s favorite season of the year (for me, it’s a close tie with fall – and I kind of like winter too? I know – weird)
But with summer comes all this delicious fresh produce! Tomatoes yanked right off of the vine – corn fresh out of the husk – it’s the season for grilled meats, salads and salsas and cocktails served in frosty glasses with drink umbrellas by cute pool boys who spray you with water if you get too hot…
Wait a minute – I’m getting ahead of myself here. It’s pouring rain outside right now – can you tell that I’m fantasizing as I’m typing this?
Well back to the rainy reality of the moment – until the time comes that you can be waited on hand and foot by a cute cabana boy, try this Black Bean, Corn and Tomato Salad. It went perfectly with steak that we made on the grill, but it could also serve as a hearty salsa with salty chips and icy margharitas.
Is it Friday yet?
Black Bean, Corn and Tomato Salad
Adapted from Skinny Taste
1/4 red onion, chopped fine
juice of 2 limes
1 garlic clove, minced
1 tsp. chili powder
1/2 cup fat free Italian Dressing
salt and pepper to taste
2 medium vine ripe tomatoes, diced
1 cup canned black beans , drained and rinsed
1 cups frozen corn (or canned, or fresh, whatever ya have)
2 tbsp. finely chopped cilantro
1) Combine red onions, lime juice, minced garlic, chili powder, italian dressing, and salt and pepper in a medium bowl. Set aside.
2) Add chopped tomatoes, black beans, corn and cilantro and let sit at room temperature for about 1/2 hour.
Perfect for your Memorial Day cookout this weekend, pool boys or no pool boys