Summer is here. And that means cookouts! The next time you find yourself needing to bring a side dish to an outdoor soirée, make this black bean and veggie salad that doubles as a dip. It is the simplest thing ever. Plus it’s healthy and delicious.
Adapted from Ina Garten
¼ cup olive oil
½ teaspoon lime zest
2 limes, juiced (about a ¼ cup)
1 clove garlic, minced (I grate it on the same mircoplane I use for the lime)
1 teaspoon kosher salt
½ teaspoon pepper
¼ teaspoon cayenne pepper
1 pint cherry or grape tomatoes, halved
1 can black beans, rinsed and drained
1 small can whole kernel corn, rinsed and drained
1 orange bell pepper, diced
½ a purple onion, diced
1 or 2 jalapeños, diced
- In a medium to large bowl, whisk together the olive oil, lime zest, lime juice, garlic, salt, pepper, and cayenne pepper.
- Add the remaining ingredients except the avocado. Toss well.
- Just before serving, diced the avocados and add them to the salad.
- Serve alongside grilled burgers or fish. Or serve as a dip with blue corn chips to complete the rainbow.