Tom and I have quite different food tastes. Peas, onions, tomatoes? I love. He hates.
He realized this week he’s not a fan of creamy avocados, either, while I recently jumped for joy when I found a deal on a bag of four at Trader Joe’s.
Fried chicken? That’s a big “no” for this vegetarian. Tom jokingly asks me to make it all the time. So I did. In the form of sugar cookies 🙂
Fortunately, we do both like corn on the cob, especially the sweet, crisp corn in the middle of the summer. And Rachel likes our leftover cobs.
We also like pie. He helped me make an outrageous blueberry-nectarine pie for Tuesdays with Dorie. It disappeared too fast.
I put together this quick summer salad/salsa for lunch just for myself one day when when Tom was at his own family’s home during his East Coast visit. It was good that I didn’t try to serve him a bowl of it, because when I made it again for a snack/dinner later in the week, he made a face at it! He ended up with a basic cheese quesadilla and his favorite 5-ingredient food processor salsa.
So if your name is “Tom,” you may hate this healthy dish: It has tomatoes, avocados and green onions! But if you’re anyone besides my boyfriend, you may absolutely love this summertime salad/salsa of bold flavors — tomatoes, corn, avocado and black beans.
Tomato, Corn, Avocado & Black Bean Salad
This can be a meal on its own or a side dish. Eat with a fork or with chips. Be flexible. It’s delicious. These following amounts are very rough estimates, so change as desired. This could also be great with a little jalapeno, it you have some.
- Half an avocado, cubed
- Fresh corn, cooked, cut off the ear
- 1-2 green onions
- About a half-cup tomatoes — mix up any kinds you have around. I cubed one tomato from my garden and halved a handful of colorful farmers market tomatoes.
- About a half-cup of black beans.
- Lemon or lime juice
- Canola oil
- Salt and pepper
Mix all vegetables together in a bowl. Add a squirt of fresh lemon juice, a tiny, tiny bit of oil, and salt and pepper to taste. Enjoy!