This post originally appeared  on thedarlinggirls.wordpress.com on June 3, 2016

Something about summer makes us want to avoid cooking. I think it’s probably the heat; we don’t want to heat the house up by cooking something, or we don’t want to eat a piping hot meal. We cook everything on the grill, or just make something light like sandwiches.

This recipe has been my lunch or dinner on more than one occasion, and considering it’s pretty nutritious, I’m fine with that. It also makes a great take-along dish to a potluck, cookout, or party. It’s beautiful, packed with fiber, protein, and Vitamin C, and  super yummy. The meaty texture of the beans, the zip of the jalapeno, and the crunch of the sweet, red pepper mixed with a zesty lime and cumin dressing? Perfection.

Are you drooling yet?

First I should preface that I’m not a recipe follower. Yeah, I’m a rebel like that. So please feel free to adjust this recipe as you want. Don’t have a shallot? Use red onion. Don’t like cilantro? Sub in parsley. Don’t like lime? Use lemon. Don’t want as much cumin? Use less. My measurements are really just guesses because I put what I want in and you should too. Go ahead. Be a rebel.

This salsa is so good and hearty, it’s really more like a Tex-Mex salad. You could eat it with a spoon. (Which I have done.) It does take a little time to chop everything, but the steps are simple.

The first thing I like to prepare is the dressing.  I toss the olive oil, lime juice and zest, honey and cumin with a minced shallot in the bottom of the bowl I’m using for the salsa. (Less dishes!) I like to let the shallot sit in the acid of the lime juice because the flavor of the shallot will really come out as it breaks down a little in the acid.

Wisk it all together and try not to get weirded out by the strange look of it. It’s yummy, trust me.

Now it’s time to put your knife skills to the test. Chop the peppers, garlic and cilantro. You could leave the ribs and seeds of the jalapeno if you wanted your salsa to have a little more heat. For the garlic, either mince super fine, or I like to use a microplane grater and let that do all the hard work for me. Just make sure to watch your finger tips. Nobody needs a little piece of you in their salsa. Toss in bowl and let them chill in the dressing a bit.

Drain and rinse 2 cans of black beans and toss in the bowl. If you’re using canned corn, drain and rinse that as well. If you’re using frozen corn heat in the microwave until just thawed through. You don’t need to cook the snot out of it.

Mix it all together and admire the pretty colors of this salad. They say to eat the rainbow, and this salad will help you reach that. It’s gorgeous.

Now if you really want to take it over the top and add some nutrition, dice up an avocado or two and toss it in as well.

Serve with chips, on top of salad,  with tacos, whatever! Enjoy!

Corn and Black Bean Salsa

For the dressing:

1-2 shallots minced

3 tbs extra virgin olive oil

3 limes (zest of 1 and juice) (Note: You may need more or less depending on the size of the limes and how juicy they are. Shoot for equal parts oil to juice.)

1 tbs honey

1-2 tsp cumin (depending on how much you like)

For the salsa:

2 15oz cans black beans, drained and rinsed

1 can corn, drained and rinsed or 1 small bag frozen corn thawed

1 red pepper, diced

1 jalapeno, diced

2-3 cloves garlic

1/4 c cilantro minced

Combine olive oil, lime juice, lime zest, cumin, honey, and minced shallot into a bowl. Let it hang out. Meanwhile, drain and rinse beans and corn, dice peppers, and mince garlic and cilantro. Place in bowl and toss with dressing. Let sit in the fridge for 15 minutes before serving.