Thursday, October 7, 2021

Tomato,Corn, Avocado, and Black Bean Salad @LUCYBURDETTE

LUCY BURDETTE: Hopefully, your farmers' market or your garden still has enough of these vegetables that you can squeeze in this tasty salad before the first frost. I made this to go along with my fried shrimp tacos, and that recipe will come another day. (It looms large in the 12th Key West food critic mystery, A DISH TO DIE FOR, coming next summer!)


One can of low-sodium black beans, drained and rinsed

Kernels from one ear of corn

6 to 8 small tomatoes

One small red onion

One jalapeño pepper

One green pepper

(For now, please ignore the cabbage:)

For the dressing:

1/2 lime 

3 to 4 tablespoons good olive oil

1/4 teaspoon salt

1 teaspoon sugar

Begin by slicing the jalapeño in half, scooping out the seeds, and slicing into rounds. Slice the red onions into rounds. Add these two vegetables to a small bowl containing the juice from half a lime and 1 tablespoon honey. Mix everything together and let that sit. This will take the sharpness out of the onion and some of the bite out of the jalapeño.

Drain and rinse the black beans. Chop and seed the tomatoes. Chop the green pepper into squares. Chop the cucumber into small pieces. Scrape the kernels from the corn. Chop a good handful of cilantro to taste. Mix all of these vegetables together.

In another small bowl, combine the salt, sugar, lime juice, and olive oil and mix until well combined. Stir this into the bowl of vegetables and refrigerate. The vegetables can sit from an hour to overnight. 

Before serving, cut the avocado into cubes and gently fold that in. Enjoy a taste of summer!

The eleventh Key West food critic mystery, A SCONE OF CONTENTION, is in stores now! Lucy's first thriller, UNSAFE HAVEN, is coming on November 1...