Summertime means AVACADOS!

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.

INGREDIENTS

  • 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:

  1. Peel and cube the yams, and boil them in a separate pot until *just* tender.
  2. Dice the onion and saute in some olive oil until they start to become clear.
  3. Add the beans and sweet potatoes, then the salt and spices to taste. Mix well.

To make the avocado topping:

  1. Dice up the avocado into smallish chunks, and cut the cherry tomatoes in half or quarters.
  2. 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!
  3. 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.

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This entry was posted in Entrees, Gluten-Free, Vegan, Vegetarian. Bookmark the permalink.

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