Ahhh summertime –  ripe with farm fresh veggies, hot, humid days and warm nights that call for something easy and cool to make for dinner. Too hot to cook? How about planning your meal around Corn and Black Bean Salsa? This recipe comes to us courtesy of Toni D’Angelo, who cooks up many of the delicious meals at east coast retreats. It’s easy and quick, and can be used over fresh greens as a main meal, over rice, in taco shells, or as a dip. You can make it in the time it takes you to chop some tomatoes and an avocado. Simple and delicious!

Photo by Mmlle Peterson

Corn and Black Bean Salsa:

1 14.5 oz. canned corn drained; or 2 cups fresh or frozen corn

1 14.5 oz. can black beans, drained; or 2 cups cooked and drained

1 ripe avocado, large-diced

2 plum tomatoes, seeded, large-diced

1/2 cup chopped cilantro or parsley

Salt & pepper

Dressing:

1/4 cup olive oil

2 T lemon juice or to taste.

Preparation:

Combine all ingredients, salt and pepper to taste.

Dress with 1/4 cup fresh olive oil and lemon juice–add diced jalapeno for a nice kick.

Serves 4 – 6