Confession: the hardest part about the last 20 minutes of church for me is that I start to dream about what I am going to whip up for lunch. I even write it down in my notes.

I whipped up a new rendition of the Black Bean and Corn Salad I shared on the blog a few weeks back, basically just using up anything we had. It was DELICIOUS! New star ingredient? PEACH! That’s right. Don’t knock it till you try it. It’s like a super fresh peach salsa.

YOU WILL NEED:

• 1 can drained and rinsed black beans
• 1.5 ears of leftover cooked corn (approx. 1 – 1.5 cup)
• handful of local cherry tomatoes, halved or quartered (approx. 1 c)
• 1/2 an avocado that was on its last leg
• 1 fresh, juicy peach
• 1/2 c diced feta cheese

The dressing: 

• 1/3 c olive oil
• 2 tbs lemon juice
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp cumin (this is the game changer!!)

TO MAKE:

1. Mix all the ingredients in one bowl and the ingredients for the dressing in a separate bowl
2. Pour the dressing over the corn, beans, etc and stir well
3. This tastes best if you allow it to marinate in the fridge for at least an hour, and will keep a few days (maybe less depending how ripe your avocado was)

**These are the perfect sort of thing to whip up when people come over and you need a dip. You could absolutely use canned or frozen corn, just love using fresh local corn while we’ve got it.

Hope you’re all having a lovely Monday; I’m having the last of this with tortilla chips and so happy about it!