corn + black bean salad

Name: corn+black bean salad
Cook time: 25 min
Yield: 6-8
Ingredients: 2 (15 ounce) cans black beans, rinsed and drained; 1½ cups frozen corn kernels; 1 avocado, peeled, pitted and diced; 1 red bell pepper, chopped; 2 tomatoes, chopped; 6 green onions, thinly sliced; ½ cup chopped fresh cilantro; southwest dressing:; ¼ cup fresh lime juice; ½ cup olive oil; 1 clove garlic, minced; 1 teaspoon salt; dash of ground cayenne pepper

This simple to assemble corn + black bean salad is a favorite side and so colorful. Often I’ll plan a trio of salads for an evening picnic and this one usually makes the menu. You can make it a day ahead and add the dressing just before serving. Leftovers will last several days in the refrigerator.

Print Recipe

corn+black bean salad

Serves: 6-8

Cooking Time: 25 minutes

Ingredients

2 (15 ounce) cans black beans, rinsed and drained
1½ cups frozen corn kernels
1 avocado, peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
½ cup chopped fresh cilantro
southwest dressing:
¼ cup fresh lime juice
½ cup olive oil
1 clove garlic, minced
1 teaspoon salt
dash of ground cayenne pepper

Instructions

In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake southwest dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small salad dressing jar. Cover with lid, and shake until ingredients are well mixed. Pour over salad ingredients and stir to coat.

Serve chilled or at room temperature.

April 26, 2017

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