Labor Day is a wonderful occasion to celebrate summer with family and friends. If you know anything about my family, then you know there will be a delectable variety of barbeque bounty. I’m grateful to be able to enjoy this day with my Bermudian best friend, Nicola. Her third and short visit happens to fall on this wonderful holiday. We are delighted to introduce her to the world of true southern comfort.
Together we created this colorful salad, inspired from my Aunt June to accompany ribs, burgers, brats, shrimp and jalapeno dip. The sweet refreshing flavors of the garden peppers and corn mixed into this salad truly complement the savory richness of the Green Egg barbeque. Happy Labor Day!
2 cups organic black beans (rinsed)
2 cups organic sweet corn
3 cups diced Fiji apples
1 cup diced cherry tomatoes
1 cup chopped avocado
2 cups chopped bell peppers
1/2 cup diced red onion
1 cup roughly chopped cilantro leaves
1/2 cup freshly squeezed lime juice
1/4 cup vegetable oil
1/2 tsp freshly ground pepper
- For the vinaigrette, whisk together the lime juice, vegetable oil and freshly ground pepper.
- Add all the ingredients into a salad bowl and drizzle the vinaigrette on top. Gently toss to coat evenly. Chill for 2 hours before serving.
Yield: 8 servings