It’s been a hot summer. The past few shabbats have been getting close to 100 degrees. This does not make for happy campers in my house. We just want to zone out in front of the air conditioning vent and ignore the world.
Instead, I have things I have to do. I have kids I have to parent. I have guests I have to entertain. I do love both of those tasks. It’s just the stove/oven/blech thing that I despise on hot shabbats.
I have been making a lot of salads lately. Trying to get away with just a crockpot on for shabbat lunch. Seems to be working. Make a bunch of assorted salads to go with my daughter’s beloved cholent. Everyone is happy.
One of the well-loved salads is a black bean and corn salad. Protein+crunch+veggies. You can’t go wrong!
Black Bean and Corn Salad
Ingredients:
1 can black beans
1 can or white whole kernel corn or 2 cups frozen corn or about 3-4 ears of corn steamed and cooled down
1 small red onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
handful of cilantro, chopped
juice of 1 lime
2 tbsp. olive oil
salt
pepper
dash of cumin
This is the easiest recipe I might ever have on my blog.
Chop everything up and mix it all together. You’ve got a fantastic side dish! Enjoy!
About Hindy Garfinkel