Last night’s dinner was super refreshing. We had corn and black bean salsa atop a crispy flour tortilla, a tostada of sorts. The best part about this meal was that it was perfect served cold (except for the tortilla, of course) and is a great meal to make when it’s too hot out to heat up the kitchen cooking. Earlier in the day, I charred all of the veggies under the broiler, threw them in with the beans, added some lime juice, S&P and cilantro and refrigerated until dinner time. Very, very easy!

Since corn is so plentiful (and inexpensive) this time of year, I used 2 ears of fresh corn instead of frozen. After shucking the corn, boil it for about 5 minutes. Then broil, allow to cool, and cut the kernels off the cob. It tasted pretty much the same as it does when I use frozen corn.

On the side, we had a yummy fruit salad. It was so pretty that I had to post a photo.

Pineapple, mango, grapes, strawberries, blackberries and raspberries. All organic, except for the pineapple! Delicious!