black bean corn salad
This black bean corn salad is a refreshing and vibrant dish that combines the natural sweetness of corn, the creaminess of avocado, and the zing of jalapeno.
Ingredients
- 1 can 15.25 ounces black beans, drained and rinsed
- 2 ears of corn shucked and kernels removed
- 1/2 cup finely chopped red onion
- 1 1/4 cups chopped heirloom tomatoes
- 1/2 jalapeno pepper finely minced
- 1 tablespoon olive oil
- 1/4 cup fresh chopped cilantro
- 1 avocado chopped
- 1 tablespoon cider vinegar
- 1 tablespoon lime juice
Instructions
- Fill a pot with water and bring it to a boil. Add the shucked corn and let it cook for about 7-10 minutes. Once cooked, remove from heat and allow it to cool. Once cooled, cut the kernels from the cob.
- In a large bowl, combine the drained and rinsed black beans, corn kernels, finely chopped red onion, chopped heirloom tomatoes, minced jalapeno pepper, olive oil, chopped cilantro, chopped avocado, cider vinegar, and lime juice.
- Mix all the ingredients together until well combined.
- Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
- Serve the black bean corn salad chilled and enjoy!
Notes
Feel free to adjust the spice level by adding more or less jalapeno pepper.
For an extra burst of flavor, consider adding a squeeze of fresh lime juice before serving.
This salad can be made ahead of time and stored in the refrigerator for up to 24 hours. Just give it a quick stir before serving.
For an extra burst of flavor, consider adding a squeeze of fresh lime juice before serving.
This salad can be made ahead of time and stored in the refrigerator for up to 24 hours. Just give it a quick stir before serving.
