This colorful, crowd-pleasing, make-ahead salad is the answer to all your summer entertaining. It is fresh and healthy and goes well with practically any main, especially grilled fish or chicken. I like to serve it with shrimp tacos or taquitos. It just gets better and better the longer it sits, so make sure to make extra and store in the fridge. Enjoy!
Black Bean and Corn Salad
Serves: 6 servings
Ingredients
- 1-15 ounce cans black, drained and rinsed
- 2 ears corn, shucked (1½ cups frozen corn, defrosted)
- 1 red bell pepper, cored and chopped into ½ inch pieces
- 1-pint cherry tomatoes, quartered
- ½ red onion, minced
- 2 tablespoons chopped cilantro
- 1 jalapeno, finely chopped (optional)
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- ½ teaspoon salt
- fresh ground pepper
- 1 avocado
Instructions
- Bring a large pot of salted water to a boil. Add the corn, cover, and turn the heat down to low. Simmer for 10 minutes. Remove the corn from the water and let cool.
- In a medium bowl, add beans, bell pepper, tomatoes, red onion, and jalepano (if using).
- Cut the kernels off the corn cob and add them to the bowl.
- Add the lime juice, olive oil, salt and pepper and toss well.
- Right before serving, slice the avocado in half. Remove the pit; using a butter knife, cut a grid in each half. Holding the avocado halves over the salad, use a spoon to scoop out the diced flesh. Toss the salad gently, then adjust seasoning if necessary.
- Serve cold or room temperature.
Leave a Reply