I really enjoy developing new recipes and modifying existing ones. Every recipe goes through rigorous testing before it receives the label; “Model approved” and earns a spot on the blog. I’m very selective and only the best recipes survive.
Last Sunday I prepared a wonderful bean salad with avocado, grape tomato’s, corn, onion and a refreshing lime dressing. As I was snapping some pics of my creation my sweet dog Sky came over and sniffed around to see what’s cooking.
Her eyes were definitely asking me if she could please sample the food for me. My eyes warned her that this is NOT doggie food LOL. She laid down close to the bowl as she releases a sigh of disappointment, eying the salad while licking her lips, so cute. I think that Sky agrees; this bean salad is approved
Health fact: Beans are little fat burning machines! They’re high in fiber, aid digestion and have numerous other health benefits. Beans also quickly satisfy your appetite and are a low calorie food.
Do I need to say more? Go beans!!
- 2 ears, corn
- 1/2 cup, medium white onion
- 1 cup, grape tomatoes
- 2 avocado
- 1/4 cup, medium red onion
- 1 can, pinto beans
- 1/3 cup, fresh lime juice
- 5 tbsp, fresh cilantro
- salt & pepper
- pinch of cayenne pepper
- Bring water to a boil in a large pot. Put the corn in a steamer basket and steam the corn for 15-20 min. (steaming is is better than boiling; it retains food nutrients)
- Meanwhile coarsely chop the white onion and saute in a pan with a little olive oil until translucent. (3-5 min)
- Cut the grape tomatoes in half, dice the avocado and finely cut the red onion.
- Transfer all ingredients to a large bowl.
- Rinse the beans in a strainer and add the beans to the bowl.
- Season with salt and pepper.
- By this time the corn is probably done.( When you can easily poke a kernel with a fork it's done)
- Let the corn cool off a little and strand the ear on its end (wider part on the bottom) and use a sharp knife to cut the kernels of the ears.
- Add corn and remaining ingredients; lime juice and cilantro. Finish it by sprinkling a pinch cayenne pepper over the salad.
- This bean salad is a great side dish; grilled chicken of beef would go well with this!
- I like to make it ahead of time and refrigerate it. And any leftovers can be eaten the next day; the lime juice acts as a preservative :)
- I used pinto beans for this recipe but feel free to use black, red or a mix of them.