It’s summertime, and the living is easy. Who wants to slave away in a hot kitchen when it is hot outside? I found this recipe during my nocturnal roaming online after M is in bed for the night. I altered the recipe to suit my taste and decided to add cucumbers and zucchini. This works well as a pot luck dish or a side dish. Even as extra filling for burritos or leftovers are pretty good over salad greens for a quick lunch.
- 15.5 oz can black beans, rinsed and drained
- 9 oz cooked corn, fresh or frozen (thawed if frozen) or 1 can corn, drained
- 1 medium tomato, chopped
- 1/3 cup red onion, chopped
- 1 to 2 cloves garlic, finely minced or pressed (you can substitute garlic powder)
- 1 scallion, chopped
- 2 Persian cucumbers, chopped (or 1/2 English cucumber chopped, Persian or English are preferred since they are drier), optional
- 2 small zucchini (green, crookneck, etc., as long as they are young since they are not as fibrous or bitter), optional
- 1 1/2 – 2 limes, juice of
- 1 1/2 tbsp olive oil
- 2 tbsp fresh minced cilantro (or more to taste, parsley may be substituted if you prefer)
- salt and fresh pepper
- 1 medium Haas avocado, diced
- 1 diced jalapeno (remove ribs and seeds to reduce heat, optional)
In a large bowl, combine beans, corn, tomato, cucumbers, zucchini, onion, garlic, scallion, cilantro, salt and pepper. Squeeze fresh lime juice to taste and stir in olive oil. Marinate in the refrigerator 30 minutes. You can also make this ahead of time. It keeps well overnight as the flavor really develops. Add avocado just before serving.