This past weekend we kept my 2.5 year old niece for three days. It was her first weekend trip without her parents to see us and it went remarkably well minus naps/bedtimes which took 40 minutes – 1.5 hours as she cried and defiantly tried to climb out of bed and bargain for just one more story. Other than that, everything went smoothly and we had a blast. I had all these ambitious plans to do all this stuff only to realize that I was way too ambitious. I don’t know how you cooking mommas do it all. Y’all are amazing!Anyway, one little quote from the mouth of the 2.5 year old this weekend that I thought was cute enough to share… hubby got home from work and she ran into the kitchen to say hi to him and started to run off to go back to the living room. He asked her if he could have a hug and as the little one ran back to him, she said “you just love me so much!” hahaha. Yes little one, we do.
Anyway, I’m imagining motherhood (some day. don’t go running off thinking I’m pregnant) to be filled with easy recipes like this one; something I can whip up in a few minutes that makes a great appetizer, snack or side dish. I like this corn salad recipe. Hubby finds the vinegar flavor to be too strong and prefers it without the vinegar but I kinda like the bit of tartness it adds. I like it best with some of our favorite blue corn chips! Its a great cold salad for summer time grilling!
Black Bean & Corn Salad
1 (15.5-oz) can, black beans, rinsed & drained
1 1/2 cups fresh corn or frozen
1/2 red bell pepper, seeded & diced
1/2 cup red onion, finely diced
1 1/2 tsp ground cumin
Juice of 1 lime
1 Tbsp olive oil
1/4 – 1/2 tsp cider vinegar (optional)
1/3 – 1/2 cup cilantro leaves, finely chopped
salt & pepper to taste
Combine all ingredients in a medium sized bowl. Toss lightly until well mixed. Let stand at least 15 minutes if using frozen corn, for corn to fully defrost. Can be served immediately, or best when refrigerated at least 1-2 hours, or overnight, to allow flavors to meld.