On the theme of summer recipes, I thought I’d share a dairy-free favourite of mine that we’ve enjoyed long before Kay was born.  It’s great on its own but can also be a dip for tortilla chips!

Ingredients:

1. 1 cup of cooked corn (from grilled corn on the cob if possible for that extra smoky flavour, yum!)
2. 1 can of red kidney beans, rinsed and drained
3. 1 avocado, halved, peeled, pitted and cubed
4. 1 tomato, seeded and coarsely chopped
5. 1 lime, halved
6. 2 tbsp olive oil
7. salt and pepper

Directions:

1. In a large bowl, mix together the corn, beans, avocado and tomatoes
2. In a separate and smaller bowl, squeeze in the juice of the lime into the olive oil, mix and pour over the salad
3. Salt and pepper to taste
4. Gently toss the salad
5. Serve immediately!