Bruschetta & then some

Last week, after a monstrous lunch involving the world's tallest BLT and a mountain of french fries that left me feeling like I swallowed the Rockies, I was in desperate need of something fresh & light for dinner. So I started to make a basic bruschetta, but then ended up throwing in a few other things like avocado, garbanzo beans, and a summer favorite -- sweet corn!  It's bruschetta & then some. And my stomach was grateful.

Bruschetta & then some

Ingredients:

1 cup diced tomatoes

1/2 cup garbanzo beans

1 small avocado, diced

little bit of red onion, thinly sliced 

1 garlic clove, minced

1 ear sweet corn, boiled, buttered & then removed from cob

Drizzle of olive oil

Few splashes of red wine vinegar

Dried or fresh dill

Fresh basil

Salt & pepper

Mix all of these ingredients together and let it rest for about 15 minutes to a half hour before eating, so the flavors have a chance to meld. Serve with some crusty, toasted french baguette & enjoy!

Love,

Amy