Why is it that when it was actually winter, I hated the cold - but now that its a weird cold spell in April, I'm really digging it?
You'd never know it wasn't the middle of summer after the dinner we just had. All it needed, really, was a side of juicy hamburger and fries.... or maybe a nice potato salad.
Went really well with a nice, cold beer. I'll have to file this away and bring it out for the next bbq we go to. (hint hint!)
Found in and adapted from Vegetarian Times (Thanks go to Lori P. for letting me ogle her magazine!)
Chopped Black Bean and Avocado Salad (With Shrimp)
Serves 4, 30 minutes or fewer
2 tbs. lemon juice
1 tbs. whole-grain mustard
2 tbs. olive oil
1 can black beans, rinsed and drained
1 cup fresh or frozen corn, thawed
2 avocado, diced
1/2 cup diced sweet red pepper
1/2 cup coarsely chopped cilantro, plus more for garnish
1/2 cup diced celery
2 green onions, trimmed and thinly sliced (about 1/4 cup)
1/2 lb. shrimp, peeled, deveined, and sauteed
Whisk together lemon juice and mustard in large bowl. Add oil, and whisk until smooth. Add all remaining ingredients, and gently toss to combine. Season with salt and pepper, and serve.