The unofficial end of summer is upon is, which means we need to savor the test of freshly picked produce. This black bean and corn salad is a perfect meal in and of itself or a lovely accompaniment to a BBQ or outdoor meal.
You can use fresh corn just cut off the cob or frozen corn. I’m fortunate to have a beautiful lime tree that produces limes almost year-round. Combine that with an herb garden bursting with cilantro and you’ve got a perfect dressing for the salad. This salad can be made and served immediately or up to a day ahead so long as you add the avocado just before serving. (otherwise it will become brown and mushy)
Gather your ingredients:
In a large bowl, mix together corn, black beans, chopped tomato, red onion, and red bell pepper. In a small bowl, mix together cilantro and lime juice. Pour lime juice and cilantro mix over the salad and mix well. Top and very gently fold in diced avocado. Serve immediately or chill and serve up to 4 hours later. NOTE: You can make this salad a day ahead of time if you add the avocado just before serving.
PrintBlack Bean and Corn Salad
Ingredients
2 c. frozen or fresh corn cut from the cob
1 can black beans, drained and rinsed
2 cups chopped tomatoes
¼ c. red onion
½ c. chopped red bell pepper
3 tbs. chopped cilantro
2 tbs. freshly squeezed lime juice
2 small or 1 large diced avocado
Instructions
In a large bowl, mix together corn, black beans, chopped tomato, red onion, and red bell pepper.
In a small bowl, mix together cilantro and lime juice.
Pour lime juice and cilantro mix over the salad and mix well.
Top and very gently fold in diced avocado.
Serve immediately or chill and serve up to 4 hours later.
NOTE: You can make this salad a day ahead of time if you add the avocado just before serving.