I cannot believe how hot it has been this week (I know, I know, I am not the only one). It has been a struggle for me to cook and even more of a struggle for me to photograph what I have cooked, in the sweltering heat outside (but there is oh such wonderful lighting)! My camera lens immediately fogs up when I take it from the house to the backyard. Not to mention the fact that I feel sweat forming on my forehead within 30 seconds of being out there... And I can't breathe... The air is so thick and humid... And Lilly barks because she wants me to open the door so she can join me (and sniff the food I am taking pictures of). Then she barks less than a minute later to go back inside. Because it is too hot. This scenario has been repeated several times. True story.
So, if you are wondering why I haven't posted as often as usual this week, read the above paragraph, again. I did take a few quick pictures of today's dinner, which was super yummy! It is a good filling salad for the summer. You will have to use your stovetop for a little bit, but at least not your oven.
1 cup barley (optional: soak overnight)
1 cup sliced cherry tomatoes
1 green pepper, chopped
2 ears corn, cooked and kernels removed
1 avocado, cubed (drizzled with lemon juice)
1 can black beans, drained and rinsed
Juice from one lime
1/4 cup cilantro
1/2 cup fresh salsa
Salt and pepper to taste
Optional: red pepper flakes
Romaine Lettuce, chopped
Cook the barley with 2 and 1/2 cups water until all water is absorbed (about 30 minutes). Add all the ingredients to a large bowl. Stir well, add salt and pepper to taste, sprinkle on some red pepper flakes for extra spiciness. Serve over a bed of chopped romaine.
Happy salad making.