A Piece of Cake By Pat O’Keefe Try this salad by itself as a light summer lunch or serve it as a side dish with grilled seafood or meats. The flavors mellow with time so it is perfect when made the night before. I have also put this salad together and added 1 pound roughly chopped cooked, shelled and divined SHRIMP. Corn, Black Bean and Avocado Salad 1-15.5 oz. can small black beans, drained 1-15.5 oz. can whole kernel corn, drained (about 2 Cups cooked fresh) OR Del Monte’s Fiesta Corn with red and green peppers 1-cup chopped avocado (1 medium) 1/2-cup chopped black olives (canned are fine) 3-5 chopped scallions, white and light green parts 1/4-cup chopped red onion 1-teaspoon sugar 3-Tablespoons chopped Cilantro or more to taste Salt and pepper to taste (1 teaspoon salt, 1/2 teaspoon pepper) The juice of 2 limes and 1 lemon Approximately 1/2-Cup Extra Virgin Olive Oil Mix first 6 ingredients together in a glass or stainless steel bowl. The ingredients should be chopped at approximately the same size as the corn and black beans. In a smaller bowl mix salt, pepper, sugar, lemon and lime juices and add extra virgin olive oil. The proportions for the lemon and limejuice and olive oil are approximate. The proportions should roughly be 1 part lemon and limejuice to 3 parts olive oil. Mix the dressing together taste it and add more of either to your liking. Pour over corn mixture, stir and refrigerate overnight. Before serving mix well again and taste to correct the seasonings. If you do decide to add a pound of shrimp, they are best put in only a few hours before serving. If you hate cilantro, add the equivalent of fresh parsley for color. Serves approximately 6 I will be happy to send you my weekly recipes via email just contact me at apieceofcake@optonline.net On the Web at www.patokeefe.net Web site has an extensive collection of recipes with more added frequently. Need a past recipe or have a question, I will do my best to help, just email me. ENJOY!
