We spent Sunday poolside with dear friends and I’m very grateful for the perfect weather and company. To accompany our burgers and dogs on the grill, I made a roasted corn and black bean salad with avocado, tomatoes, and queso fresco. It worked as a salad, and as a chunky salsa with chips.
Roasted Corn and Black Bean Salad
6 ears of corn (grilled, or I broiled mine in the oven, salt and peppered)
1 large can (29 oz.) of black beans
3 medium ripe tomatoes
3/4-1 cup crumbled queso fresco
2 avocados, diced
1 jalapeno, finely diced, seeds removed
Lime vinaigrette: juice of 3-4 limes, 1/4 teaspoon chili powder, 1/4 teaspoon garlic powder, sprinkle of cumin, pinch of oregano, salt and pepper
Roast the corn, drain and rinse the beans in a colander. Add the corn and beans to a large bowl, drizzle half the lime vinaigrette over it. On the top, add a row of cheese, avocado, and tomatoes. I poured the remaining lime vinaigrette over the avocado (to keep it from turning brown) and tomatoes. Sprinkle jalapeno on top.
In anticipation of drinking most of the afternoon in the sun, I also made a light, refreshing drink. This was delicious and next time I will make a double batch!
Watermelon, Citrus, & Mint White Wine Spritzer
In an effort to not water down the drink with ice cubes, I made watermelon “ice cubes” to keep the drink cool. Basically, made melon balls with a melon baller and froze them overnight.
1/2 watermelon, balled (I used regular and yellow watermelon)
1 lemon, 3-4 small limes, sliced
1 large sprig of mint (or basil!)
1 bottle fruity white wine, like a Pinot Grigio or Sauvignon blanc
1 bottle sparkling water (I used Perrier lime flavored)
Mix everything together and enjoy (preferably in the sun, near a pool!) I bought a little cheap plastic dispenser for $3 from Big Lots. Perfect for patio gatherings.
Hope you had a wonderful weekend!