I don’t post recipes very often on my blog, and I don’t know why this is. I often share recipes with friends, was in a cooking club once-upon-a-time, and I’ve enhanced several recipes with beer too! So why have I dropped the ball on the recipe sharing?
From here on out, this Momma vows to post a seasonal recipe right here on my handy-dandy blog once a month. I haven’t decided what to call this series, if it even needs a title for that matter. As always, I’m open to your suggestions in the comments below!
Today, I’m sharing a recipe I sort of threw together on a whim last summer. I had a couple avocados & corn-cobs that were ready to be eaten… NOW! You know how fast certain fruit & veggies go bad in what seems like an hour? I hate that. But, I have been getting better at using the fruit & veggies before they expire. It has been a positive goal to keep up with – my whole family has benefited from extra fruit & veggies in our diets. That being said, this salad does need to be devoured within 24 hours of being made. It’s so yummy, the hubs & I have never had a problem with that. Sometimes, I have to stop myself from eating it all before he gets home from work.
Momma’s Corn & Bean Salad
3-4 Corn-cobs (remove corn by sliding knife down each)
24 oz Black beans
1 Red pepper, diced
1½ cups Scallions, diced
1 cup Black olives, sliced
1 Lime (zested & juiced)
3 Avocados, carefully diced
1 bunch of Cilantro, chopped
2 cloves Garlic, minced
1 tsp thyme
couple splashes of your favorite hot sauce to taste
Toss together corn, beans, red pepper, scallions, olives,
cilantro & garlic. Squeeze lime over everything and
add spices to taste. Chill for 2 hours. Add avocado just
before serving to prevent it from falling apart.
Toss & serve!