killing time between meals

where talking about what's for dinner while you're at lunch is totally acceptable

Rainbow Salad

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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.

Rainbow Salad
Adapted from Ina Garten
Serves 6

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
2 avocados

  • 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.

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