This past week has been so hot that I haven’t wanted to cook, which is very unusual for me. A few night ago I was planning to make black beans and rice, but it was over 100 degrees outside and we had spent a full day kayaking on the lake. So, all the ingredients I was planning on using went into a salad instead. It was so light and fresh tasting, just perfect for summer. The best part was that I didn’t have to turn on the stove.
Black Bean and Corn Salad
1 head of Romaine washed and chopped
1 can of black beans drained and rinsed
1 cup of corn (I just thawed frozen)
1 large tomato diced
1 bell pepper diced (any color will work)
1 avocado sliced
Combine all of the salad ingredients in a large bowl. You may want to leave out the avocado if you think there will be leftover salad because it will turn brown fairly quickly. I just put some on top of each serving of salad.
Chili lime salad dressing:
Juice of 2-3 limes
3 TBSP Olive or Canola oil
1 tsp chili powder
salt and pepper to taste
Combine all the ingredients in a small bowl and whisk until thoroughly combined. Pour the dressing over the salad and toss.