Two Years Ago: Maine and Boston Foodie Recap
Three Years Ago: Double Oat Breakfast Cookies
significantly adapted from Cooking Light June 2012
-1 pint halved grape tomatoes
-1 tsp salt, divided
-2 ears shucked corn
-1 medium white onion, cut into 1/4-inch thick slices
-1 jalapeño pepper
-1 tbsp olive oil
-1/2 cup chopped fresh cilantro
-juice from 1 lime
-1 can black beans, drained and rinsed
-1 avocado, peeled and sliced
-4-6 cups spinach
1. Preheat the grill or a skillet over medium-high heat. In a large bowl, add the tomatoes and sprinkle with 1/2 tsp salt. Set aside.
2. Brush corn, onion, and jalapeño evenly with oil. Place vegetables on the grill rack or the skillet coated with cooking spray. Grill until vegetables are lightly charred (may take different amounts of time). Once charred, remove vegetables and set aside to slightly cool.
3. After vegetables have stood for 5 minutes, cut kernels from cobs, chop onion, and dice jalapeño. Add chopped vegetables to the tomato mixture and toss to combine. Add the remaining 1/2 tsp salt, cilantro, and black beans. Sprinkle with lime juice and toss to combine.
4. Serve mixture over spinach with sliced avocado. Sprinkle with additional lime juice if desired.