What a weird week, right? On the one hand, we're gearing up for a holiday weekend that's still totally summer in feel. On the other hand, we're about to enter the months that end in 'ber, which means UGGS and casseroles and chilly mornings and BABIES. It makes me happy my mother-in-law got us a fall wreath a few years ago, I'll tell you that much. 
Ok and just baby and just for us, but you know what I mean. A new season is upon us even though blahblahblah fall doesn't "start" for a few more weeks, but there are some days that still really feel like summer.
So today we have one of the last summery recipes, totally fresh and light and healthy and you could get every single ingredient for it from your farmer's market if you're into that kind of thing. Or a grocery store would work too. I made this a few days ago for my dad's birthday as a part of a larger healthy Mexican-style meal, but REALLY the salad itself can stand alone as a meal given that there are beans in it. My bff heather makes a version of this that's chopped just slightly smaller and calls it "salsa," and I make the veggies slightly larger and call it a salad. The beauty of this dish is that it works as a condiment or a side dish OR a main dish salad, can incorporate any veggies you like, and of course is great with some cheese and sliced grilled chicken on top if you're not on the vegan bandwagon. It's a bank canvas kind of a dish, and you need to be making it all the time, summer or not.
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