Summer is always full of fun activities – this year we started off the season with a relaxing weekend on Lake Cobboseecontee in Maine. It’s such a calm and refreshing lake – with only a few boats going by here and there, it reminded me what quiet sounds like:
Aside from spending time playing around the lake with family, I got in a nice long run on Saturday morning and started reading Catch-22, a book I feel a bit guilty about never having read as an English major. I didn’t bring a laptop and had very little cell service, so I wasn’t tempted to check in on work or obsessively play Words with Friends. Note to self: unplug more often!
No weekend away is complete without good food. One of the many (delicious) dishes we had during our stay was a very simple black bean and corn salad, put together by White Flour Catering out of Augusta. It was just the perfect light, citrus-y dish for a summer evening. I knew I needed to have the recipe, so I asked for the basics and then made a few adjustments of my own once I started putting it all together.
This didn’t take long to prepare and chances are, you have most of the ingredients at home already. I know cilantro is one of those ingredients that people either really love or really hate, so feel free to leave it out if it’s not your cup of tea.
- 2 cans black beans, drained and rinsed
- 2 cans corn, drained
- 1 red onion, chopped
- 1 red pepper, chopped
- 3 tbsp. lime juice
- 1 tsp. olive oil
- 1/2 tsp. ground cumin
- 1/2 tsp. ground red pepper
- 1/2 tsp. salt
- 1/4 cup fresh cilantro, chopped
- Combine ingredients in a large bowl.
- Chill until ready to serve.
See… I told you it was easy! You can have it made and ready to go in just about 20 minutes, making this the perfect dish to take on summertime beach or boat adventures.