Pretty soon we’ll have breezes that feel like you’ve turned on a hair dryer and pointed it straight at your face and night time temperatures that don’t  dip below triple digits. And when all your phone conversations to home have some sort of comment about the Arizona dry heat.

My summer cooking regiment in Arizona is an odd mix of “mix it in” salads and cupcakes. Salads because they’re cool and refreshing and cupcakes, because summer is the time of year when I feel most confined to the house. I celebrated one of the last heat tolerable nights of the Spring by making a Black Bean and Tropical Fruit Salsa.

Black Bean and Tropical Fruit Salsa

1 can drained and rinsed black beans
1 cup of yellow corn
1 cup diced fresh pineapple
1 cup diced fresh mango
3 T finely diced purple onion
2 T finely diced jalapenos
2 cups diced tomatoes
1/2 chopped cilantro
3 T fresh lime juice
Season with garlic, salt and pepper to taste

Mix in a bowl and give it an hour in the fridge so the flavors can mix.

This “salsa” ate more like a spiced up black bean salad although that didn’t stop me from using a chip as my preferred delivery device.

Other mix in salads on this blog:

Confetti Salad
Quinoa Salad
Black Bean Couscous Salad

Other salad recipes:

Black Bean Confetti Salad at Smitten Kitchen
Confetti Pasta Salad at Good-bye Martha

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