Scallions, Part 2

We're just getting around to making plans for vacation, because with the house on the market, we had no idea whether we were going to have the time or the money to go away. Looks like we're not moving yet, so we're scrambling to make vacation plans. Beach or mountain? Drive or plane? One place or many? Fancy or low key? As I frantically googled and shouted out ideas to Steve, we talked about our memories of summer vacations as kids.

For me, summer vacations mean the Jersey shore and the morning stroll to the local bakery for donuts. And sunburns. That vague pain on a burn on top of my feet. It's hard being a redhead. 

In addition to a blistering sunburn, summer is also the season of cold, side dishes. One of my favorites is the bean and corn salad. 

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Here's my Bean, Corn, and Sunburn Salad:

2 cans of black beans, rinsed

1 bag of frozen corn (I like the kind that steams in the bag)

fresh cilantro

scallions

1 tsp of cumin (or more)

salt and pepper

red wine vinegar and oil (Last year, I used balsamic vinegar, but I think I like the red wine better. It wakes up the veggies.) 

Take it or leave it: jalapenos, red or green peppers, avocado, cayenne pepper, cherry tomatoes

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2 thoughts on “Scallions, Part 2

  1. This looks almost exactly like our “Southwest Summer Salad”, except that we add corn chips (homemade is best), and we’ve never thought about putting an avocado in there. Thanks for the idea!
    My single favorite cold summertime dinner dish is our “Tex-Mex Tortilla Stack”. Layers of tortillas with fresh guacamole, sour cream, refried beans, green onions, salsa, lettuce, cheese, etc. I can eat a whole stack myself, I love it so much.

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