I am always on the lookout for new side dishes to try, particularly in the summertime. I want to try to make as many things I can without having to use the stove very much or even at all if I can avoid it when it is really hot. I came across this recipe on the Food Network website and saw that it would be good to go along with just about anything from burgers and hot dogs to pork or fish. I actually made it yesterday as a side dish for some Italian sausage and peppers.

Black Bean Salad

1 small garlic clove
Pinch salt, plus 2 teaspoons
1 1/2 lines, juiced (about 3 tablespoons)
2 teaspoons kosher salt
1/4 teaspoon chili powder
1/4 cup extra-virgin olive oil
1 cup fresh corn kernels (from about 2 ears)
1 orange or red bell pepper, diced
1/2 small red onion, finely chopped (about 1/4 cup)
1 tablespoon extra-virgin olive oil
1 (15-ounce) can black beans, drained and rinsed
Kosher salt
Freshly ground black pepper
1 cup cherry tomatoes, halved
1 small avocado, halved, seeded and diced
1/4 cup chopped fresh cilantro, leaves and stems

To make the dressing, smash the garlic clove, sprinkle it with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to create a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.

For the salad, cook the corn, bell pepper and onions in the olive oil until beginning to brown over medium-high heat in a large skillet, about 5 minutes. Toss in the black beans and cook until warmed through, about 2 minutes. Add the dressing and toss to coat evenly. Adjust the seasoning with salt and pepper to taste. Remove the skillet from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve warm or at room temperature.

I did change the recipe around just slightly and added a little bit more corn. I did not have any cherry tomatoes on hand but I did have other tomatoes so I just seeded and sliced one up and used that.I also had some black beans on hand that were not in a can but had been originally dried. They had already been soaked so I didn’t have to do that process however, I did add a little bit of water to the skillet once I added the beans and covered the skillet for about 10 minutes to soften up the beans more. I think it tasted just fine using the dried beans, but it will add a little more time to the recipe. I love the flavor of the lime and the garlic in the dressing and what it adds to the flavor of the vegetables and I think this would be a great side dish to use throughout the summer. As I said, I served this with the baked Italian sausage, peppers and onions recipe that I had posted on here recently.

That’s all I have for today. Check back again in over the next few days to see what other recipes I use. I do have some things in mind that I hope to get to over the next few days and when I do my shopping this weekend I’ll see what I get and picked up to make for the coming week. Keep checking back and see what comes along. Until next time, enjoy the rest of your day, and enjoy your meal!