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.
**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!
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
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!!)