August is also the best month of the year (in my humble opinion) for amazing farm fresh fruits and veggies! Peaches, tomatoes and amazing sweet corn. This recipe is a summer family favorite. My aunt introduced me to it at a family BBQ and I've been making it ever since. It's a fresh side salad or you can even serve it as a "salsa" alongside tortilla chips.
Here's a tip - if there is ever any leftover, serve it along poached eggs for breakfast the next morning.
Ingredients:
2-3 ears of fresh corn, kernels cut off the cob
1 red bell pepper, chopped
1 jalapeño pepper, chopped with seeds removed
1/2 of a red onion, chopped
2 tbsp. olive oil
1 container of cherry tomatoes, each cut in half
1 ripe avocado - peeled, pitted and diced
1 can black beans, drained
Handful of fresh cilantro, chopped
Dressing:
Juice from 2 limes
1/4 cup olive oil
1 clove garlic, minced
Salt & pepper to taste
Directions:
- Sauté the corn, red pepper, jalapeño, and red onion in the olive oil just until tender. Place in bowl and let cool.
- Add tomato, avocado and beans to the bowl.
- In a separate bowl, whisk all dressing ingredients together.
- Add dressing and mix together gently, careful not to smash the avocado.
- Chill and serve. Add cilantro just before serving.
