I don’t wanna cook.
Don’t gimme that look: it’s like a thousand degrees outside. I don’t even wanna eat anything that has been cooked. I want to move into the fridge. There’s a real nice spot in the crisper…
Too bad we gotta eat…
Since I am Mature and Responsible, I shall compromise. Today, we’ll make Black Bean Salad. This is one of my favorite summer dishes: it’s fresh, cool, healthy (in fact, it really can be a meal on its own), and so festive looking, kids eat it without complaint.
So, while you yell at the kids for coming in and going out and coming in and going out, and after you set up the sprinkler for them, and apparently every other child in a five mile radius, running through it for awhile with them, and after you say, “Sure, you can have a couple of Popsicles for lunch. That’s such a good idea, I think I will, too,” and after they learn never ever to say, “Mom, I’m bored,” because you set them to work cleaning baseboards with an old toothbrush, but they also learned you’re sort of a softie because you caved and sent them back outside (honestly, because you simply couldn’t deal with the whining), kick them out again, preferably to a friend’s house, turn on some music, kick yer shoes off, and let’s make something refreshing.
Ella Break:
Gitchu a purty bowl (I use a nice clear glass one, so as to show off all the purty colors in the salad), a cutting board and a good sharp knife, and let’s raid the fridge. Fling that baby open wide and stand there for a minute (cuz it’s freakin’ hot), and then grab the following:
For the Salad:
Fresh celery (we’ll use two or three stalks)
Cilantro
Red & Green bell peppers (one of each should do nicely)
Cucumber
Two or three roma tomatoes
For the dressing:
Lime
Italian Salad Dressing
Hidden Valley Ranch Southwest Chipotle dressing
Now, scooch over to the pantry and haul out:
For the Salad:
Red onion, (or green onions from the fridge, if you want an excuse to open it again, or both if you’re feeling oniony)
One can corn
One can black beans
For the dressing:
One clove garlic
Tony’s
Parsley
Salt and Pepper
Drain and rinse the beans and the corn and dump them in the bowl. Start chopping. If you’re really cranky, delegate the chopping portion of this recipe to the kid who made the grievous mistake of running back into your house while you were on your Ella Break. Sit in chair at kitchen table, close your eyes, turn up the music, and put your feet up. Make that kid bring you the Ben & Jerry’s and eat it straight out of the carton. Ignore the evil eye and heavy sighs, and give the following instructions to the Unfortunate Chopper: “Chop up all of the veggies in a uniform dice, and add them to the bowl. Cut up a small handful of cilantro and throw that in, too.”
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“Summertime is always the best of what might be.” -Charles Bowden
For the dressing, in a small bowl combine 1/3 cup or so of each salad dressing, the garlic (mince it first), the juice of one lime, Tony’s, parsley, salt and pepper to taste. Pour over salad, and toss to coat.
This salad tastes best after it’s had some time to chill. About four hours in the fridge should be enough time for all of the flavors to mingle nicely. This salad goes great with whatever your little ole heart wants to throw on the grill tonight. Enjoy…
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“All in all, it was a never-to-be-forgotten summer — one of those summers which come seldom into any life, but leave a rich heritage of beautiful memories in their going — one of those summers which, in a fortunate combination of delightful weather, delightful friends and delightful doing, come as near to perfection as anything can come in this world.” -L. M. Montgomery, Anne’s House of Dreams