I originally featured this recipe on May 27, 2007, where this salad was enjoyed during a picnic party. Since then, this recipe has found its place on many menus I’ve prepared. It’s a great combination of fresh vegetables, canned black beans and a tasty vinaigrette with a slight kick of heat. Aside from being a salad, you could even pass this off as a salsa if everything is diced up finely and slightly mashed. I also prefer making this in advance so the salad has a chance to absorb the vinaigrette flavors. However you prefer to enjoy it, it’s a refreshing side dish that’s a favorite at our house. Feel free to adjust the amounts of each to your tastes.
Black Bean & Corn Salad
recipe adapted from AllRecipes
1/3 cup fresh lime juice
1/2 cup olive oil
2 cloves garlic, minced
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
1 (15 ounce) cans black beans, rinsed and drained
1 (15 ounce) can sweet corn kernels
2 avocados; peeled, pitted and diced
1 red bell pepper, diced
2 tomatoes, seeded and diced
6 green onions, thinly sliced
1/2 cup chopped fresh cilantro
Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.
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