A Summer Salad

Now that we are able to spend a lot of time outdoors, we plan to have evening dinners on the patio. Isn't that the most wonderful thing about warmer weather, when there is a cool breeze in the night air and you are able to just relax and enjoy the last hours of the day? This salad sounded so good and fresh and looked amazing, so this is on the menu for Saturday night, after we spend the day sprucing up the new yard and finally, planting new flowers. I am so looking forward to our trip to the nursery. Speaking of the yard, I noticed Mae was rather excitedly looking out the window yesterday morning.....

Then I was able to spot little Benjamin Bunny outside the living room window! Later that afternoon, he must have hopped around to the back patio and I was able to snap a few pictures of him! How adorable is he? I know, I know, you are thinking that rabbits will eat all of the flowers, BUT, call me Mother Nature....I adore bunny rabbits!!!!

I think an ice cold watermelon may be just the perfect item to serve with this fresh and colorful salad!

Southwestern Avocado and Black Bean Salad

1/2 cup freshly chopped cilantro leaves

1/4 cup extra-virgin olive oil

2 tablespoons freshly squeezed lime juice

 3 dashes hot sauce (recommended: Tabasco)

4 cups chopped romaine lettuce

2 avocados, peeled and diced

2 cups fresh or frozen corn kernels, thawed and drained

2 (15-ounce) cans black beans, rinsed and drained

1 cup chopped cherry tomatoes

About 3/4 cup (3-ounces) grated pepper jack cheese

Kosher salt and freshly ground black pepper

In a small bowl, whisk together the cilantro, oil, lime juice and hot sauce. In a large serving bowl, add the lettuce, avocado, corn, beans, tomatoes, and cheese. Add the dressing and toss well. Season with salt and pepper, to taste, and serve. Recipe courtesy of Miss Paula's handsome son, Jamie Deen.