Roasted Corn and Black Bean Salsa with Honey Lime Vinaigrette

This is a very easy salsa that you toss in a honey lime vinaigrette. It's light, refreshing, and perfect for a summer cookout!

It doesn’t even need to marinate in the fridge. It’s perfect and delicious served at room temperature with tortilla or pita chips, on top of tacos, or straight out of the bowl with a spoon!

The sweetness from the honey and the heat from the jalapeno pepper is the perfect combination. It’s not crazy spicy...just really good!

Roasted Corn and Black Bean Salsa

Recipe adapted from Jehan Can Cook

Ingredients:

2 garlic cloves, minced

1/2 teaspoon honey

3 tablespoons olive oil

Juice from a lime

3 ears of corn, husks and silk removed

1 can black beans, rinsed and drained

2 tomatoes, seeded and chopped

1/4 cup diced red onion

1 ripe avocado, diced

1 jalapeno, diced

Directions:

• Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender. Turn frequently. Remove and let cool.
• In a small bowl or jar; add the lime juice, garlic, honey and olive oil. Shake and set aside.
• Run a sharp knife down the cob to remove as much of the corn kernels as possible. Add the corn into a large bowl. Next add in the diced tomato, onion, black beans, avocado, and jalapeno. Give that a light toss and add the vinaigrette. Stir well until combined and serve cool or at room temperature.

Honey Beer Bread

We love beer. And we always have beer in our refrigerator. As soon as I saw this recipe I knew I had to make it.

This bread is insanely easy to make and it literally only takes 5 minutes to whip up the batter! It's easy as can be. Mix, bake, slice, enjoy! That's pretty much it. My absolute favorite thing about this bread is that it actually tastes like beer. It's awesome. And if you want to get a little crazy throw a handful of cheddar cheese into the batter!

Honey Beer Bread (Recipe adapted from Tasty Kitchen)
Ingredients:
3 cups all-purpose flour (I used 1 1/2 cups whole wheat flour and 1 1/2 cups all purpose)
2 Tbsp. sugar (I used brown sugar)
1 Tbsp. baking powder
1 tsp. salt
2 Tbsp. honey or agave nectar
1 bottle (12 ounces) beer (I used my favorite: Blue Moon)
4 Tbsp. (half stick) butter, melted

Directions:

Preheat the oven to 350 degrees F. Grease a 9″ x 5″ x 3″ inch loaf pan.

In a mixing bowl, whisk together the flour, sugar, baking powder and salt. Using the paddle attachment, slowly stir the beer and honey into the dry ingredients until just mixed. DO NOT OVER MIX.

Pour half the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter. 

Bake for 50 to 60 minutes, until top is golden brown and a knife inserted in the middle comes out clean. Serve immediately.