It’s hot here. It feels like a 100 degrees in the shade.
Yesterday we were invited to a BBQ in our neighborhood by this adorable couple (second relationship for both. They met while she was on vacation with her daughter in Italy. He came over to be with her. An amazing love story).
I met her through a book club that I joined (although I haven’t actually made it to any of the meetings, ahem.)
Anyway. We were invited. We went. We had enough sangria to fill a pool. Good times were had by all.
Here’s a perfect salad to bring to a BBQ – especially on a hot, sunny day. No mayo. No diary. And it only gets better as it sits on the buffet (and you drink the sangria).
Here’s all you need – black beans, whole kernel corn, cilantro, jalapeno, 2 peppers the color of your choice, an English cucumber, lemons, limes and some kosher salt.
It’s all about the prep and dice. Drain the beans and rinse. Add the corn.
Dice the peppers about the same size as the corn and beans. The jalapeno should be seeded and diced even smaller. I thought I would need 2 but these were lethal so I only used 1.
Next, seed the cucumber with a spoon. Dice and add to your other stuff. I know English cucumbers are “seedless” but there are still some watery seeds that I like to get out. You can skip this part if you think I’m nuts. Which I am.
Now comes the good stuff. My world could be made of cilantro and I’d be a happy camper. If you don’t like cilantro, made another salad. This one’s not for you. And neither am I. Just kidding. Not really.
Add lemon and lime and some salt and you are done baby! If you are organized and have your shit together, make this the night before and let it sit. If you are like me, make this frantically right before you have to take it/serve it and smell like cilantro and corn for the party.
A smaller quantity of this with red onions added can also be a spectacular salsa. Add diced avocado and top a taco or fill a burrito.
Happy hot Sunday.