Alright, I'd love for someone to tell me how it came to be June 30 all of a sudden. Tomorrow is July?! I just can't even believe it!
We're definitely experiencing summer here in Palo Alto. Temperatures are in the 80s for the next week, and I am loving it.
I've decided that quick, simple and refreshing dinners are a must for this type of weather. Who wants to be cooped up in a hot kitchen with the oven or stove?
And when a recipe calls for half a lime, there's only one thing to do.
Beer + lime = summer!
But I digress...let's get back to that simple and refreshing meal.
I found a recipe for Avocado-Lime Black Bean Salad on Oh She Glows. It was practically screaming summer, so I decided to whip it up last night.
I added tomatoes and cayenne to Angela's recipe (which she adapted from The Kitchn), and I think they were both great additions.
Summer Black Bean Salad
Adapted from: Oh She Glows
1 (15 oz.) can black beans, drained & rinsed
1 shallot, chopped
3/4 cup grape tomatoes, halved
juice from 1/2 a lime
1/2 teaspoon cumin
1/4 teaspoon cayenne
salt & pepper, to taste
half an avocado, cubed
Toss ingredients (except for avocado) in a medium bowl. Cover and chill for at least 20 minutes before serving. When ready to serve, top with cubed avocado.
I served this with tortilla chips, but it'd also be great in tortillas or hard taco shells.
Is there a drink that reminds you of summer?
For me it's a beer with lime - summer in a bottle! :)