Over the fourth of July we went to AJ’s hometown, Hamilton, New York. Our patriotic selves went to the parade in town…
…and then, after we felt like our bodies were going to positively melt in the 95 degree heat we went for a dip in the pool and then sat down to some fabulous grilling down by AJ’s step-father and amazing salads by his mom… this was my favorite salad and it was a breeze to recreate! Here is what you need:
1 (15 ounce) can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans)
1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled)
1/2 cup chopped green onions or shallots
2 fresh jalapeno peppers, seeded and minced, or 1 whole pickled jalapeno pepper, minced (not seeded)
3 fresh plum tomatoes, seeded and chopped
1 avocado, peeled, seeded, and cut into chunks
1/2 cup fresh chopped cilantro
1/4 cup fresh chopped basil
2 Tbsp lime juice (about the amount of juice from one lime)
1 Tbsp olive oil
1/2 to 1 teaspoon of sugar (to taste)
1 In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil.
2 Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.) Chill before serving.
Yield: Serves 6 to 8.