Here in Ohio, we have been getting corn grown in Georgia shipped up...and let me tell you, it has been just spectacular! Sweet and tender. I have been eating mine just naked....no butter, no seasonings, no salt....and enjoying every bite. Corn on the cob is certainly a right of passage for summer ( and so is watermelon!) It really wouldn't be summer without them! But when the stores give you a price for 10 or a dozen ears of corn and you have a family of 4, there is bound to be a few ears left over. Insert Corn, Black Bean and Avocado Salad.
This salad is easy and tasty. You can use frozen corn in place of fresh...but the fresh sweet corn gives it such a great flavor and texture. The inspiration for this recipe comes from Whole Foods Recipes.
I used jarred pickled jalapenos in here, simply because I didn't have fresh jalapeno on hand, but when I make it again, I will be sure to use a fresh, seeded and chopped jalapeno pepper instead of the jarred kind. If you aren't a fan of cilantro ( yes, I know, you either love the stuff like me or you hate it! ) you can sub plain chopped parsley.
The recipe as written, gives a generous serving size of approximately one cup. You can half the serving size if you wish for half the points+. I had this salad with two poached eggs on top for lunch yesterday....and it was delicious and filling!
Corn, Black Bean and Avocado Salad
adapted from Whole Foods Recipes
Servings - 6 Serving size - approx. 1 cup of salad Points Plus per serving - 6 points+
Calories - 229.6, Total Fat - 5.6g, Carb. - 37g, Protein - 11.1g, Fiber - 11.8g
kernels from 3 medium sized ears of fresh sweet corn, cooked ( I used leftover corn from a few nights ago)
1 - 15.5 oz. can of black beans, rinsed and drained
1/2 cup red onion, chopped
1 medium red or orange bell pepper, seeded and chopped
chopped jalapeno pepper, to taste
3 scallion, white and light green parts only, chopped
1 TBS olive oil
2 TBS UNseasoned rice vinegar OR white vinegar
1 TBS fresh lime juice
pinch of sugar
salt and pepper, to taste
1/2 avocado, chopped
1/3 cup chopped cilantro OR parsley
1. Combine corn, black beans, red onion, bell pepper, jalapeno, and scallions. In 4-cup glass measure or small bowl, whisk together olive oil, vinegar, lime juice, sugar and salt and pepper.
2. Pour dressing over the corn mixture and gently stir to combine. Cover and refrigerate for about an hour to let flavors mingle.
3. Before serving, add avocado and cilantro. Stir well. Enjoy!
Today is my middle son's 17th birthday! Happy birthday to him! He has requested an ice cream cake, so a stop at Dairy Queen will be happening later today. Fortunately, I am more of a cake and buttercream icing sort of gal, and much less an ice cream lover...so portion control will not be so challenging for me.
The problem with an ice cream cake....is making sure you have enough freezer space to store the darn thing!
Ice cream is certainly a summer food to me, as well as the aforementioned corn on the cob and watermelon. It wouldn't seem like summer without these in my menus. What foods remind you it's summer?