Summer weather has come a bit early to my “neck of the woods” (oh, Al Roker…you’ve infiltrated my brain when it comes to talking about weather.) With so much sunshine and heat, I’ve been extra excited to return to summer eating with lots of fruits and veggies, especially stone fruits and citrus.
To accompany the Cheesy Shrimp and Poblano Tacos I made last week, I whipped up this amazingly fresh and delicious bean salad to go on the side. The nectarine was a last-minute addition, and it made the whole dish. I also got to break out my lemongrass-mint vinegar, which I have a hard time finding uses for. As I mention below, any vinegar would work, but a flavored one is especially fun.
Bean Summer Salad
Makes 4 side servings (about 1 cup each)
- 1 can pinto beans, rinsed and drained
- 1 cup bell pepper, diced
- 1 nectarine, chopped
- 1/3 cup cilantro, chopped
- 3 Tbsp fresh lime juice (about 1 lime)
- 2 Tbsp extra virgin olive oil
- 1.5 tsp vinegar (flavored vinegar works well here)
- salt and pepper to taste
Directions: Simply toss to combine.
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