The past few weeks, Houston has been abloom with beautiful white fragrant flowers. Fences everywhere are draped with star jasmine, also known as Confederate jasmine:
The gardenias must have enjoyed the mild winter, because they are big and beautiful this year:
The same is true for the magnolias:
On a warm night, if you close your eyes and inhale deeply, the scent from these flowers is so powerful it is almost overwhelming. It has been a spectacular spring this year.
Yesterday, however, we were reminded that summer is, if not actually here yet, pretty close. It was hot, muggy, and that familiar dusty haze hung overhead. My husband’s firm had its kickoff summer recruiting party, and my son and I went to our first cookout of the year. Sigh. Time to settle in (and I do mean “in”) for another long, hot, Houston summer.
I made my favorite Black Bean and Corn Salad to bring to the cookout. It’s easy, healthy, and colorful. I make it often, especially in the summer.
- 15-ounce can black beans, rinsed and drained
- 11-ounce can corn, drained (yellow and white blend looks great)
- 1 large tomato, seeded and diced
- 2 tablespoons chopped fresh cilantro
- Juice of 1 large lime
- 2 teaspoons olive oil
- ¼ teaspoon cumin
- Pinch of cayenne
- Salt and pepper, to taste
- 1 large ripe but still firm avocado, peeled, pitted, and diced
- Mix together beans, corn, tomato, cilantro, lime juice, olive oil, cumin, and cayenne in a medium bowl. Season with salt and pepper, to taste. Just before serving, add avocado and toss gently.
