Black Bean and Corn Salad

Ingredients

• 2 cup frozen corn
• 15 oz black beans (Drained and rinsed; two 15-ounce cans.)
• 2 Roma tomatoes (Medium, diced.)
• 1 red bell pepper (Medium, diced.)
• 2 avocados (Medium, diced.)
• 0.5 cup red onion (Minced finely.)
• 0.5 cup fresh cilantro (Chopped. Parsley may be substituted if desired.)
• 0.25 cup lime juice
• 0.25 cup extra virgin olive oil
• 2 garlic (Cloves, minced.)
• 0.5 tsp salt
• 0.5 tsp crushed red pepper flakes

Steps

1. 1

   Thaw the frozen corn in a microwave-safe bowl for 3–4 minutes, stirring every 60 seconds for even heating.

2. 2

   Cut up the remaining salad ingredients. In a large bowl, combine the thawed corn, drained and rinsed black beans, diced Roma tomatoes, diced red bell pepper, diced avocados, minced red onion, and chopped cilantro.

3. 3

   In a small bowl, whisk together the lime juice, olive oil, minced garlic, salt, and crushed red pepper flakes to make the dressing.

4. 4

   Pour the dressing over the salad and toss to combine.

Notes

For best results, add the avocado just before serving to help prevent browning. The salad is best fresh; prepared ingredients and dressing can be refrigerated separately until ready to combine. Refrigerate leftovers in an airtight container for up to 2 days. Freshly squeezed lime juice is recommended; bottled lime juice can be used. Fresh corn may be used instead of frozen, and the source suggests draining canned corn well if substituting. Tortilla chips are suggested for serving.

Nutrition per serving

• salad
• side
• vegetarian
• gluten-free
• no-cook
• picnic
• barbecue