Living in New England means that grilling is a seasonal event. It’s always nice to keep the oven off on hot evenings and enjoy some great grilled food. This is a summer side salad that works great with whatever you decide to cook. Honestly though, I could just eat a bowl of this for dinner and be totally happy!
1/2 white onion, diced
1 16 oz can black beans, drained
1 can corn, drained
1 ripe avocado, diced
2 tablespoons lime juice
1 tablespoon cilantro
1) Note: The first part of this recipe really depends on how you like your onions. If you are like my husband and like them cooked, then do this part about 1/2 hour before you start cooking on the grill. If you like them raw, then you can skip this step and make this as the food is cooking.
Put some olive oil in a pan and saute the onions till they are soft, about 5 minutes (I cook them till they are brown because I was not kidding about my husband being picky about cooked onions). Then let cool for about 20 min-1/2 hour. It makes the rest of the salad soggy if you put them in too hot.
2) Once you are ready to make the rest of the salad, it’s very easy. Mix the ingredients into a large bowl and make sure they are combined well.
And that’s it! Super easy and doesn’t heat up the house. Plus it’s a great leftover food for throughout the week.
If you are looking for something different, this can also be used as a mild salsa with some scoop chips. Very versatile recipe!