This is really for those of you who live in climates where you can get 10 avocados for $1. I do not live in that climate, so when I see 2/$1, I jump on it. Coupled with fresh cherry tomatoes and sweet corn, both locally abundant this time of year, it makes for tasty, tasty salad/guacamole/whatever. Put it over beans and rice, or, as I’ve done below, black beans and yams, since that’s what was in my pantry.
- 1 large can black beans
- 1 large yellow onion
- 4 fist-sized yams or sweet potatoes
- cumin, chili powder, salt and pepper to taste
- 5 ripe avocados
- 1 carton cherry tomatoes
- 2 ears sweet white corn
- 1 lime
To prepare the beans:
- Peel and cube the yams, and boil them in a separate pot until *just* tender.
- Dice the onion and saute in some olive oil until they start to become clear.
- Add the beans and sweet potatoes, then the salt and spices to taste. Mix well.
To make the avocado topping:
- Dice up the avocado into smallish chunks, and cut the cherry tomatoes in half or quarters.
- Husk and rinse the corn. With a sharp knife, strip the kernels into a bowl. No need to cook – sweet corn is tender and juicy this time of year!
- Mix it all in a bowl with lime juice to taste (I used a whole small lime). Chill in the fridge for a while.
Put the cool avocado on top of the hot beans/yam mixture, top with cheese if you so desire (although w/the avocado, you don’t really notice missing cheese), and serve! Finish it with some ripe watermelon and a tasty beer, and you’ve got a good summer meal on your hands. Or in your belly.