Regardless of how you pronounce it, these are some nice lookin' ones! Not from the backyard sadly...those are all still green.
That knife in the background didn't stay idle for long!
These lovely slices became part of this week's make ahead lunch dish: Fiesta Black Bean Salad! (name totally made up by yours truly.)
While the black beans were draining in the sink, I layered the other ingredients in a large container; frozen corn, tomatoes, fresh basil, green onions and avocado. The recipe also called for fresh cilantro and jalapeno pepper, but I didn't have any on hand.
The dressing is lemon juice, olive oil and a bit of sugar, and salt & pepper to taste. After tossing it all together, I took a bite and then added some red pepper flakes to make up for the lack of jalapeno.
This can be eaten with chips as a chunky salsa or over a bed of greens, more like a taco salad. I also think it would probably be pretty good in a quesadilla. One salad, three ways!!
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