Spring is in full swing and summer is just around the corner and I had a lot of fun with this month’s Recipe Redux. I was recently invited to join and am ecstatic to be part of such a cool community! I really wanted to think of something fun and creative for my induction and I think this will keep the creativity flowing.
May 2016 – Theme
Small Plates For Sunny Days
Small bites are perfect for trying many different tastes. Take tapas style eating outside for al fresco dining or a simple picnic. Or maybe you’re serving small bites at a bridal or baby shower or a graduation party. Show us your healthy take on small plates and finger foods.
I was at a picnic last weekend and someone made a dish similar to this which inspired me to make my own version of it. And I had to bring something to book club. My book club girlies are forever my blog recipe guinea pigs.
They don’t seem to mind.
This dish is perfect summertime fun food! It’s a great snack, appetizer and fabulous potluck accompaniment. I have a feeling this will be making several appearances in my summer and potluck menu this summer.
1 cup of cooked black beans
1/2 of a bell pepper, diced (I used orange)
1 medium-sized tomato, diced
1/2 of an avocado, diced
3/4 cup of fresh or frozen corn
1 clove of garlic, minced
1 handful of fresh parsley, minced
2 tbsp of olive oil
the juice of a lime
1/4 tsp each of sea salt & black pepper
Throw all of the ingredients into a bowl and combine.
I think it could actually work as a stand alone salad. It would also go great with crackers or chips – I served mine on sliced cucumber. Sunny was my official cucumber taste tester.
What small bites have you been enjoying lately?
I’m sharing this at Plant Based Potluck Party & Healthy Vegan Fridays