from my kitchen - salad recipe- bean, corn and avocado

Today is a beautiful day here in Virginia, it's still grilling weather....for now. The other day not so much then it was a soup day. When the weather gets crazy I spend more time than I should thinking about food. Today's obsession was this avocado I had in the basket on my cutting board in the kitchen. I had to plan an entire meal around the darn thing; really I did. I know I'm crazy! But I didn't want to make Mexican, so I had to get creative.

As promised,  I'm sharing the recipe and a picture for my blog readers.I'm going to try to do more blogging about food and cooking, it really is something that's a part of me, something I enjoy. Whether I'm organized enough is another story! As far as this recipe is concerned, I think it goes well with burgers, chicken, whatever your grilling really! And it's simple as anything, just some simple chopping, opening of a can or two. I hope you'll try it. We're having it tonight with these neat little barbecue meatball's that I make and some rice. Yum!

Bean-Corn and Avocado Salad

Bean Corn and Avocado Salad


1 (15 oz.) can cannellini, rinsed and drained ( any beans can be used)

3 ears corn, cut from the cob or 1 c. frozen corn

½ c. red onion chopped

1 /2 red  or orange  pepper, chopped

1 avocado, chopped

1 jalapeno pepper, seeded and finely minced (optional)

2 cups chopped tomatoes, fresh or canned

zest from 1 lime or lemon

1 1/2 limes or lemon, juiced

1 tablespoon cilantro or parsley, chopped

½ c. olive oil

Salt and fresh ground pepper to taste