After sitting out two #SundaySuppers in a row I’m very happy to be back! And what a great week to come back on, the Fourth of July is such a fun holiday. Every year my mom’s extended family has a big family reunion. I’m talking big, hundreds of people! We all bring dishes to share, the fried fish and sweet tea are provided. After saying our hellos to family members that we haven’t seen since the last year my family always heads out in the boat. Clearwater puts on a great fireworks display and we end the day with the fireworks bursting above us over the bay.
For my #SundaySupper dish this week I thought I would share what I will be bringing to the reunion. It is a great easy and portable side dish to bring with you to summer BBQs and potlucks. You can serve it with a big bag of tortilla chips as a salsa or it makes the perfect compliment to anything you are throwing on the grill. If you have a crowd that enjoys heat a chopped and seeded jalapeno is a welcome addition that adds a kick.
Adapted from Skinny Taste
- 2 cups prepared black beans, rinsed and drained (about 1 can)
- 3 ears of corn, shucked
- 1 tomato, chopped
- 1 hass avocado, chopped
- 1/3 cup red onion, chopped
- 2-3 tbsp cilantro
- Juice of 1 large lime
- 3 tbsp olive oil
- Pinch of salt and pepper
1. Preheat the grill to medium-high heat. Spray corn with nonstick cooking spray. Grill shucked corn for 10-12 minutes, turning every 2-3 minutes to prevent burning. Allow to cool and with a sharp knife cut the kernels off the cob.
2. In a large bowl combine corn, beans, tomato, onion, avocado, and cilantro. In a smaller bowl mix together lime juice, olive oil, and a generous pinch of salt and pepper.
3. Pour dressing mixture over salad and toss to combine.
4. Allow to marinate in the refrigerator at least 30 minutes.