Today is my daughter's birthday - her second to be exact. My son's is in 2 days. A mix of crippling fear and excitement tends to pulse through me around birthdays. It's a celebration but also a reminder of the inevitable impermanence of life. It may be a rather pessimistic way of looking at things but it tends to simultaneously be a reminder of how fleeting life is and how appreciating the small things can go a long way.
Yesterday we celebrated. Our children are born only 2 days apart and while still young, we take full advantage of the combined birthday party. We kept it small - family only. Everyone travelled from their respective locations and we congregated on a steamy afternoon for food, chats and a good amount of sweating.
My mom, who inevitably shows up loaded with food of various kinds, arrived with a pound of mixed baby tomatoes. Their lovely colors made them look a bit like little jewels and on the spot I decided they had to make their way into the day's menu. And with just hours left before the party, I had to quickly come up with something everyone would enjoy. It had to be easy to throw together yet filling enough to act as a companion to burgers and pulled pork.
A quick look in the pantry and I had my recipe. I wanted a tomato salad but with a bit of a twist. A can of black beans, a can of corn along with red onion, a cumin honey lime vinaigrette, plenty of cilantro and some creamy avocado would do.
To my surprise it was one of those recipes that needed little retesting. Everything just worked and after I decided to make another batch and eat if for every meal today, it was time for it to make its way onto the blog.
It's an ideal tomato salad with ingredients that scream summertime.
tomato salad with black beans, corn and avocado
prep time: 10 minutes
cooking time: 10 minutes
yields: 8-10 servings
4 tbsp extra virgin olive oil divided
1 can organic sweet corn
1 can organic black beans
1 tbsp finely chopped red onion
1 lb baby tomatoes of your choice cut in half or quarters
juice of one lime
1/2 tsp honey
1/4 tsp ground cumin
1 tbsp fresh cilantro
1 avocado cut into chunks
1/2 tsp salt
1/4 tsp pepper
cast iron frying pan or regular
Drain and rinse corn very well. Shake off excess water.
In large bowl, add 3 tbsp extra virgin olive oil, honey, lime juice, cumin, salt and pepper and whisk well. Set aside.
Preheat frying pan and add 1 tbsp extra virgin olive oil. Add corn and cook stirring regularly until all the liquid is drained and the corn starts to get some color - about 10 minutes.
Add finely chopped red onion and cook for 1 minute. Remove corn and onion from pan and add to bowl. Add beans, tomatoes, cilantro and combine everything well until the salad is coated with dressing. You can refrigerate until ready to serve.
Right before serving, add avocado and top with additional cilantro if you wish.
* Note, don't add the avocado right away as it will oxidize and turn brown.