While I'm busy dorking out at Comic-con I asked the oh so sweet Heidi to do a little guest post for me. She's awesome, and the Santa Fe black bean salad she shared sounds so ridiculously good.
Hello lovely readers! I am so excited that Tammy is letting me invade Lemons, Avocados, and the Bay for the day!
I blog on Row House 14 about all sorts of things like music...
Our crazy fur babies Lilah the chocolate lab and Finn the orange tabby...
And our latest home renovations...
Yeah, don't ask. All you need to know is that this hole in the ceiling does not exist anymore. Ok. Moving on.
When I'm not blogging, you'll find me teaching in Baltimore city schools (I know, I know, they leave middle school kids with me all day. What were they thinking?) and working on new designs for my greeting card and stationery business.
Needless to say, when Tammy asked me to share something with you, I thought I'd share a little recipe with you to beat this summer heat. It is a delicious, no cooking or baking needed recipe that has won over the hearts of thousands. Ok. Maybe just my fiance's heart and a few friends here and there. The way to a person's heart is through their stomach, right? So no wonder I have so many friends. And by so many, I mean three.
Anyway, here is the deliciousness that I am about to share with you. It even has avocado in it! How fitting for Tammy's blog!
Santa Fe Black Bean Salad
- 2 15 ounce cans of back beans, rinsed and drained
- 2 cups whole kernel corn
- 1 small onion, diced
- 4 garlic cloves, minced
- 2 tsp chili powder
- 1 tsp ground cumin
- 2 Tbsp lemon juice
- 2 Tbsp chopped cilantro
- 1 tsp salt
- 1 avocado, diced
- 1 tomato, diced
It is as easy as that! This is one of the most simple, yet flavorful recipes that I've made. I absolutely love making this when we have barbeques or roof deck parties in the summer. It is perfect for a quick snack as well. The flavors really set in even more so by the second day, so I often quickly make it the night before I plan on eating it. And the most glorious part is that you can quickly mix this salad up in about 15 minutes instead of slaving away by a hot stove or oven. This comes in handy especially on those hot and humid 107 degrees days in Baltimore.
And now that I've shared food, I hope we can be friends. And thanks again, Tammy, for having me!!
Thank you Heidi =)