Staying out of the kitchen

I mentioned in an earlier post that P-daddy and I spent a couple hours in the kitchen earlier this week in order to avoid having to be there for the rest of the week.  So far, that's working pretty well.  In the 100 degree heat in Texas, no one wants to heat up the kitchen, and in our little apt with no central air (window units in all rooms *except* the kitchen!) we really don't want to be in the kitchen for long!  So I loved that LifeasMom's Ultimate Recipe Swap this week is all about great summer recipes - I'm getting lots of ideas for summer meals and treats!

One of my all-time favorite summer recipes is a cold black bean salad that my dear friend Erin introduced me to.  I've made a few changes, and I don't follow an exact recipe (it's very forgiving!), but here's the basics:

Black Bean Salad
2 cans black beans, drained and rinsed
1 can corn, drained (or use 2 if you want)
1 small red onion, diced
2 medium bell peppers, diced (I like to use 2 contrasting colors, preferably sweet) 
2 tomatoes, chopped
chopped cilantro (how much is dependent on your taste)

Place everything in a bowl.  Sprinkle with salt and pepper.  Dress with either vinegar (red wine vinegar is my favorite in this recipe) or simply lemon or lime juice, then stick it in the fridge to chill.  Serve with additional toppings, such as avocado, sour cream, or grated cheese.  Good on its own, or on tortilla chips.  We sometimes even use the immersion blender to mush it up a bit as bean dip.

Yum!!  That's definitely on my menu plan for next week!