We live in the suburbs. And in the suburbs, there are backyard pools.

Not in our backyard, unfortunately, but in the backyards of our friends and neighbours.

And now that the sun is shining and it's no more teachers, no more books (wait, no, there will always be books), we are trying to spend as much time as we can outside (to prevent too much time in close proximity-itis).

Over the past two weeks, the kids have been in four different pools. Please let it be known that we are happily accepting invitations for the coming weeks.

We don't come empty-handed. We come bearing OHMYGOODNESS delicious Avocado and Bean dip, and if you're really lucky, I'll bring Frito's corn chips for scooping it up. 


This recipe was given to me after I tried it a summer party. It was a symphony in my mouth (oh the cilantro and lime) and I hardly mingled that night—unless the fellow guests came close to this dip and I had to convince them they wouldn't like it. 

Since I've already had several requests for the recipe, I'm sharing it here. 

But please...don't bother spending your time making it (especially if you have a backyard pool), I'll just bring it over with our swim suits. 



1 small red onion (diced)

1 can black beans (drained and rinsed)

1 cup frozen corn

1 avocado (diced)

1 tomato (seeded and diced)

1/3 cup red pepper (diced)

1/3 cup cilantro (fresh and chopped)


1/4 cup lime juice

1 tbsp olive oil

1 tbsp jalapeno (minced - you can buy this jarred)

1/2 tsp salt


Mix ingredients for dressing separately, and pour over assembled ingredients. Make ahead to allow flavours to soak in and store in refrigerator before serving. Leftovers are great in eggs the next day.

I wish I could credit the original source for their brilliance, but it remains a mystery.