Okay I am really horrible and it’s October and here is the salad I ate all summer and, really, I can’t believe I am quite this bad at blogging, but maybe this salad will make up for all my shortcomings. It would not be the first time I have fixed a problem with avocado, nor will it be the last.
This salad comes via Mark Bittman’s 101 simple salad recipes. I sometimes think Bittman is a bit much, but I do agree with his stance on lettuce (thumbs down!). Lettuce is overrated, and you don’t need it to make a delicious salad.
Basically, this salad tastes like summer and takes maybe eight minutes to make if you have a difficult can opener. It tastes better with fresh, boiled, corn, or, if you are the luckiest, with barbecued corn, but I usually use a can of corn. It works.
- 1 can corn
- 1 can black beans
- 1 avocado, diced
- 1/2 red onion, diced
- 1 handful cilantro, diced
for the dressing:
- 2 limes
- 2 chipotle peppers in adobo sauce (This stuff is way easier to find than you’d think, and it is so, so good. New staple!)
- a bit of olive oil
This is a salad. So, you know, toss the ingredients and then add the dressing. I promise this is such a great salad but also works as a salsa-type condiment, I think I put it on a burger at one point and really congratulated myself on that one. I guess it’s a bit late for barbecue season but next year, next year.