Summer in a Bowl

You could make this salad/dip year round and you could used canned corn.  However, when it is made fresh, when the ingredients are at their peak, in the middle of summer, this salad is incredible!  Adjust the ingredients to your family’s tastes.  I’m a wimp when it comes to heat, so I use a little less jalapeño and try to find sweet peppers.  I’m not ashamed to admit, this has been our entire meal – more than once!

 

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Summer in a Bowl

Ingredients

  • 2 tomatoes diced
  • ½ red onion finely diced
  • 1 clove garlic finely diced
  • 1 jalapeño finely diced, seeds removed
  • 1 green, red, or yellow pepper diced
  • 3 ears cooked sweet corn boiled or grilled then cut off the cob
  • 1 Tbs cilantro finely chopped
  • 1 avocado diced
  • 1 can black beans drained and rinsed
  • 1 lime all the juice
  • salt & pepper to taste

Instructions

  1. Squeeze half of the lime on the diced avocado.

  2. Mix all ingredients in large bowl and squeeze the other half of lime over everything.  Add salt and pepper to taste.  

  3. Stir and enjoy with tortilla chips or as a side salad!

Caprese Salad

We LOVE caprese salad any time of year, but summer is the best! Serve as a side salad or with some crusty bread.  Add some sliced cantaloupe melon wrapped in prosciutto and it is a perfect meal.

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Caprese Salad

Ingredients

  • 2 Tbs olive oil
  • 2 Tbs balsamic vinegar
  • 2 cloves garlic finely minced
  • fresh tomatoes (any size) sliced
  • fresh Mozzerella cheese sliced
  • fresh basil chopped
  • salt & pepper

Instructions

  1. Mix olive oil, vinegar, and garlic in a small dish.

  2. Try to use cheese that is similarly sized to your tomatoes.  If you are using large tomatoes, alternate layers with slices of cheese.  If you are using small tomatoes, slice the tomatoes in half and dice the cheese into smaller pieces.

  3. Drizzle with the oil mixture and top with basil.  Add a little salt & pepper and enjoy!