For me, summer salads are much more fun to prepare than winter salads. And I know, there are no official rules governing the time of year any given salad can be served. I mean, salads aren’t like shoes for example, where good etiquette simply shouts that white dress shoes should never be worn after Labor Day. (Who even wears dress shoes anymore?)  Anyway, all things considered, I should be able to serve any old kind of salad any old time I please. But the reality is that I associate potato salad, pasta salads, and fresh fruit salads, for example, with summer picnics. And a salad with a spring mix of greens, apples, dried cherries, and pecans with a creamy maple syrup and shallot dressing reminds me of something I would serve at a winter holiday meal. Not as a salad to go with hamburgers or smoked ribs.

But then there are salads like this one that can be served year-round. And are still plenty of fun to make. Maybe not the salad you would want to serve for Thanksgiving or Christmas, but on a bleak winter evening, it would be perfect.

I guess what I am taking a very long time to say, in my own very wordy way, is that this salad is great any time of year. And it’s fun to make. Because you can practically throw any fresh or cooked veggie into the mix. And with the delicious sriracha dressing, this salad is a treat for your taste buds. Plus, and here I go again on my nutritional soap box, with all the veggies and black beans, it’s a fairly healthy salad too. OK, not as healthy as say, kale dressed with only olive oil and vinegar. But a whole heck of a lot more fun for your mouth.

So, if you too like salads that are creamy, crunchy, and very tasty, give this salad a try. I mean really. There are avocados in this salad. What more could you want?

So, have fun in your kitchen and make more salads. They are generally good for us and the best way I know of to get more veggies into our diets.  

And as always, peace and love to all.

Sriracha Lime Dressing

1 T. fresh lime juice (lemon juice in a pinch)

1 garlic clove, grated

½ c. mayonnaise

¼ c. sour cream

¼ tsp. kosher salt

freshly ground black pepper

2 tsp. sriracha, or more to taste

Whisk all ingredients together in a large salad bowl. Taste and adjust seasoning.

Salad Ingredients

1 (15-oz.) can black beans, rinsed and drained

kernels from 2 cooked ears of corn or 1 (15-oz.) can corn, drained

⅓ c. finely chopped red onion

½ c. diced celery

½ orange, red, or yellow bell pepper, diced

1 c. halved black olives

½ c. sliced pimento stuffed green olives

1 c. halved cherry or grape tomatoes

In the same bowl with the dressing, stir in the black beans, corn, red onion, celery, bell pepper, black olives, and green olives. Gently stir in the tomatoes and diced avocado. Cover and refrigerate until ready to serve.

This salad is best if made ahead a couple hours before serving. Great the next day too.