posted in Life & Home
This is a summer cooking dish. For those days when you don’t want to turn on the oven, or eat anything too hot, or work too hard. I feel you.
We don’t have air conditioning here, and every time the kids complain, my husband says, “There are only about five or six days a year we really need it.” He’s been saying this for a month and a half now, with no end in sight. Either it’s getting hotter here or I’m getting old and cranky. Probably both.
- 2 c uncooked wild rice
- 2 c corn (canned, or frozen and thawed, or — if you’re ambitious — cut fresh off the cob and cooked)
- 2 avocados, chopped
- juice of 1 lime
- 1 tsp salt
- 1 Tb cilantro, diced
Cook rice according to package instructions. While the rice is cooking, chop avocado and cilantro, and juice limes. Once rice is finished, add all other ingredients and stir. You can serve the salad warm or chilled.
We often have small bits of chicken left after meals — not enough for leftovers, but I don’t like to throw it out. If you’re the same way, you can also cube that chicken and add it to your salad.
And check out these other delicious salad recipes:
Do you have a “go-to” dish for when it’s too hot to cook? What is it?