Sassy Slurpy Summer Salad

This is such an easy, quick, colourful salad. 

It tastes fresh and fruity and exotic at the same time.

But, while it is simple, it is not boring.

You can use whatever fixings you want...the super star of this salad is the dressing.

If you want to impress your friends at the next pot luck, then this is the salad for you.

Trust me. 

INGREDIENTS: (You can omit things you don't like)

1. Corn...the recipe calls for you to roast your corn and then shave the kernels off. 
It adds a smokiness that I like, but if you're tired or lazy, feel free to pop open a can of corn.

2.  Black beans...I used canned. Rinsed and drained. About half a can but it's up to you.

3.  Avocado....one, chopped or sliced.

4.  Red onion...I used a third of a medium onion. Sometimes I use chopped Scallion.

5.  Roasted bell peppers...I've made it with and without roasting peppers in oven and I prefer the roasted. I put them in the oven on high heat for about 10 minutes, until they soften. (pictured below)

6.  English cucumber...I used one, sliced up. It doesn't matter how.

7.  Tomatoes...I chopped up one whole medium sized tomato, but sometimes I use grape/cherry tomatoes.

8. Cilantro...just a few leaves, sprinkled about. Or a lot of leaves if you love it.

THE SALAD DRESSING:

• 1/4 cup of olive oil
• 3 tablespoons fresh squeezed orange juice (or bottled, but fresh tastes better)
• 3 tablespoons fresh squeezed lime juice (read above)
• 1 tablespoon honey
• 1 small clove garlic, chopped (I used a large clove and it tasted strong and good but the taste stayed in my mouth and was oozing out of my pores for days).
• salt and fresh ground pepper

It doesn't matter how you layer. Sometimes I put it on a platter and arrange it differently. Feel free to be the mad scientist I know you can be.

Just pour the dressing over the salad and toss.

Voila!