I love this time of year. I love breakfasts on the patio. Lunches on a blanket outside under a tree. Dinners with wine and candles and a warm breeze. Putting the kid outside with a popsicle and every messy food known to man so my floors stay somewhat clean. It’s not too hot and life is good.
Life is always good when there’s Mexican-inspired dishes in this house. Black beans and avocado and lime and coriander never ever fail to make me happy.
This salady thing serves 4-6 depending on what you’re using it for. I like it on the side of something for dinner, and a bowl of the leftovers for lunch the next day.
2-3 cups cooked black beans (canned is fine but boy are they expensive here!)
2 ripe red tomatoes or a punnet of grape tomatoes, diced or halved
kernels from 1 cob fresh corn (I didn’t have any here so I used canned)
1 avocado, diced
2 spring onions, sliced thinly
1 bunch coriander
juice of two limes and zest of 1
a pinch of brown sugar
1 clove garlic, crushed
2 tbs olive oil
big pinch of salt
hot sauce to taste
a little white wine or champagne vinegar if your limes aren’t tangy enough
1. Mix beans, tomatoes, corn, avocado and spring onion together gently so the avocado doesn’t go all weird. You can use the corn kernels fresh from the cob, or blanch them briefly. Or straight out of the can!
2. In a small bowl, mix lime juice, zest, sugar, garlic, olive oil, salt and hot sauce. Mix with the salad.
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