Yesterday was a hot one, so a quick no-cook meal seemed the thing to do. Here’s what I made:
Into a bowl went half a red onion, one jalepeno, and one red bell pepper, diced, along with two 15-oz cans of black beans, rinsed, a healthy bunch of cilantro, chopped, and the kernels from two ears of corn. Add the juice of a lime or two, a good pinch of salt, and black pepper. In retrospect, some scallions would have been good in there, too.
Next! Put the juice of a lime in a small bowl, and then toss two halved avocados in there. While they sit and get limey (and don’t turn brown), finely dice the other half of the red onion, another jalepeno, and another big bunch of cilantro. Add the avocados and some of the lime juice they’ve been sitting in, and mash along with a big pinch of salt, pepper, and ground cumin. Taste, and add more lime juice if necessary.
Put a big scoop of black bean salad on one side of your plate, and a smaller scoop of guacamole on the other side, and dump a bunch of tortilla chips in between them. I’d recommend opening a beer, as well.
(I was too hungry to photograph this one, but I’ll try to remedy that with the leftovers tonight.)