I realize that summer is coming to an end but there’s just enough time to make this Pinto Bean Salad with Corn, Yellow Peppers, Tomatoes and Avocado. We barbecued last night and I made this to go with the meal. It was Fabulous. Try it right away!
Pinto Bean Salad with Corn, Yellow Peppers, Tomatoes and Avocado (Serves 4 to 6)
Recipe from Phillis Carey
2 cloves garlic, minced
6 Tbsp. fresh lime juice
2 Tbsp. honey or agave syrup
1 tsp. salt
1 tsp. chili powder
1/2 cup extra-virgin olive oil
1 - 15 oz. can pinto beans, rinsed and drained
1 1/3 cups fresh yellow or white corn kernels (or frozen and thawed)
1 yellow bell pepper, diced
1/4 cup red onion, diced
1 cup cherry tomatoes, halved
1 avocado, diced and rinsed in water
1/4 cup chopped cilantro
Salt and pepper to taste
1. For dressing combine garlic, lime juice, honey or agave, salt and chili powder in a small bowl. Gradually whisk in the olive oil until dressing comes together. Chill until ready to toss with salad.
2. Toss together the beans, corn, bell pepper and onions. Add dressing and toss to coat evenly; chill up to 4 hours. Just before serving gently fold in tomatoes, avocado and cilantro. Adjust seasoning with salt and pepper to taste.
Besides the salad, I grilled some chicken sausages, corn and made Sweet Restaurant Slaw (recipe coming). Great dinner!!
We went to brunch today at The Hideaway Cafe in Solana Beach. I ordered the Jalapeño & Grilled Red Onion Omelet with egg whites, sliced tomatoes and wheat toast.
Tonight we are grilling again. I will be serving the rest of both salads with dinner. Excited to eat them again!
Did you do any grilling this weekend?