We’ve been doing little things to feel normal(ish) but still safe. Like yesterday, we went to an awesome ice cream and burgers stop called Cindy’s Drive-In. We wore masks and stayed six feet apart in line, but then could go out to a giant field by ourselves (and Lucy) and spread out with our goodies. I think both kids said it might be the best day in quarantine yet. Although they also said that when we got the new puppy and hung up the hammocks. Last night I made my famous mashed potatoes and Cassidy made green beans and homemade chicken nuggets.
Black Bean Salad with Honey Lime Vinaigrette:
What You Need:
1 large red onion, chopped
1/2 cup chopped fresh cilantro
1 (15 oz) can black beans, drained and rinsed
1 red bell pepper, diced
2 ears fresh corn
1 avocado, diced
2 tablespoons red wine vinegar
2 tablespoons honey
1/3 cup olive oil
2 tablespoons fresh lime juice
1 large garlic clove
1/4 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
(a few cilantro leaves, if desired)
What You Do:
1 – First, bring a large pot of salted water to a boil, and then add the corn, cover, and turn the heat down to low.
2 – Simmer for 10 minutes. Remove the corn from the water and let cool.
3 – Meanwhile, place the chopped red onions in a small bowl and cover with water.
4 – And then let sit about ten minutes, and then drain completely in a sieve and set aside.
5 – Holding the cooled corn upright in a large bowl, cut the kernels off the cob in strips.
6 – Add the beans, red onion, red bell pepper and cilantro to the bowl with the corn.
7 – Make the dressing by combining all ingredients in a blender or food processor, and then process until smooth.
8 – Pour the dressing over the salad and toss well. Cover and refrigerate for at least 1 hour or overnight.
9 – Right before serving, cube avocado. Place in a bowl, and gently toss with juice from half a lemon. And then add to salad and toss gently.
10 – Lastly, garnish with a fresh squeeze of lime, lime wedges, and fresh chopped cilantro. Serve cold.
– Can sub 1 (15 oz) can of sweet corn for fresh corn
– Store covered in the refrigerator.
Now I realize corn on the cob isn’t in season yet. You can find it in odd places at odd times. And there’s nothing like when it’s fresh and local. I personally use canned corn in my black bean salad when corn on the cob isn’t available. Or frozen corn. It’s not quite the same, but it’s good.