Happy Memorial Day! Roasted Corn and Black Bean Salad, Watermelon, Citrus & Mint Wine Spritzer

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.

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Perfect burger..

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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.

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Hope you had a wonderful weekend!

Bon appetit,

ally

 

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