Pin this! A summer side everyone will love


Most moms seem to have this natural ability to whip up AMAZING meals at a moment’s notice.

Not me.

I get so stressed about what to make when having people over or what to bring when heading over to friends. The anxiety I feel is silly, I know. I’m probably the only person who cares.

So when I come across a recipe that’s easy for me, and goes over well with my peeps, I want to save it so I can find it again. (Hence this blog category!)

The latest yumminess is the PERFECT summer salad (sans lettuce) that can be used as an appetizer, a side or eaten salsa style with chips. It’s easy to make, requires minimal prep and can be customized with more or less of any ingredient. You really cannot go wrong, and it boasts a ton of flavor, texture and includes all whole foods (nothing processed), meaning it’s pretty healthy to boot.

Here’s what you’ll need:

For the salad

  • 3-4 cups of cherub tomatoes (sliced in half)
  • 1 can (drained) corn kernels
  • 1 can (drained and rinsed) black beans
  • 2 ripe avocados (cut and cubed)
  • 1/2 red onion (diced)
  • Cilantro (1/4 cup-ish)
  • Salt and pepper (to taste)
  • A large storage/serving bowl (I use my Pyrex glass bowls with a lid)
  • Strainer
  • Can opener
  • A small bowl (to mix the dressing)

For the dressing

  • 1-2 limes
  • Garlic powder (1 teaspoon)
  • Chili power (1 teaspoon)
  • Olive oil (2-3 tablespoons)

First, prep the salad.

I like to get the hard work out of the way, so I start by cutting open the avocados, removing the pits, then cubing them. Toss the goods into the bowl.

Then dice up half of the red onion, or more or less depending on personal preference. My husband would eat red onions like apples if it was socially acceptable so we always add some extra into ours. Toss the diced onion into the bowl.

Next, open the can of corn, strain the juice out and also add it to the bowl.

Do the same for the can of black beans. Although I like to give these guys a nice rinse after draining them. Then — you guessed it! — toss into the bowl.

Then, cut your cherub or cherry tomatoes in half and toss them into the bowl, too. (Click here for a trick!)

Next, cut your cilantro straight into the bowl. I use my fancy herb scissors.

Next, whisk together the dressing.

Slice and squeeze the juice from your limes into a small bowl. Then add the olive oil, chili powder, and garlic powder and whisk them all together.

Then, combine them.

Drizzle the dressing into your big bowl and toss everything together so it’s mixed pretty evenly. I like to refrigerate mine for an hour or two but have eaten it straight away when time was short.


This is definitely a go-to side for us. I hope you find it as easy to make and enjoy!


In case you’re like me, and love collecting useful kitchen gadgets, I thought I’d share one I use to quickly cut cherry tomatoes. I used to spend way too much time hand cutting the suckers one by one but ain’t nobody got time for that! Plus, the slicer works great for grapes which saves me tons of time prepping kiddo lunches.

It’s the Slicer by a company called Tiger Eyes and it retails for $12.99 on Amazon.

Get one here.

Latest 2018 Slicer For Cherry Tomatoes, Grape, Strawberry etc. – Fast and Easy Large Amount of Salad (RED) Get one here

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