The heat of summer makes me want to go easy on the heavy cooking and concentrate on grilling and salads.
Last weekend Tim and I went camping in the Upper Peninsula of Michigan. While we were there, I ate my weight in s’mores. (And hot dogs) My justification for eating all those s’mores was that I had earned the extra calories while we hiked miles and climbed a zillion stairs at light houses and waterfalls.
This is our before picture. Don’t we look relaxed and happy? Then we hiked 5 miles through the woods to the other falls. The after picture is us looking exhausted and not being able to stand after climbing so much. Thank goodness there was a shuttle to take us back to our car.
I seriously ate more s’mores that weekend than ever in my life. I usually prefer just the marshmallows. Charred. But this summer I’ve had a taste for s’mores and I couldn’t get enough while we camped. It was a real problem.
Lucky for me, lots of stuff is in season right now and I have lots of fresh tomatoes, cucumbers, herbs and green onions ready to go in my garden. I do enjoy a good salad and it seems to have cured me of my s’mores hang over.
As for this salad (which I should have called the s’more remedy salad), it’s more of a serving suggestion than an actual recipe. It’s highly adaptable. A good jumping off point for lots of salad variations. Add or subtract whatever you like.
Pinto Bean and Veggie Salad
2 cups pinto beans (cooked and cooled, or canned, drained and rinsed)
1 large tomato, diced
1 small cucumber, chopped
3 green onions, thinly sliced
1 small avocado, peeled and diced
A few sprigs of fresh mint, finely chopped
juice of 1 lemon
2 Tbsp olive oil
1 tsp salt
1 tsp cumin
1/2 tsp coriander
1/2 tsp curry powder
Mix all the ingredients well and allow to chill in the fridge for several hours. Stir again and serve.