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Black Bean, Corn, and Avocado Salad Recipe

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This recipe for Black Bean, Corn, and Avocado Salad is from WHIRLED PEAS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup fresh-squeezed lime juice
1/3 cup extra-virgin olive oil
1 garlic clove, minced
1 fresh jalapeņo pepper, seeded and minced (Remove seeds if you don't like spicy food.)
1 tsp. sea salt
freshly ground black pepper, to taste
2 cans black beans, or about 4 cups cooked
11/2 cups frozen sweet corn
1 red bell pepper, finely chopped
1 pt. cherry tomatoes, halved
6 scallions, chopped (white and green parts)
1 bunch cilantro, chopped (optional)
1 avocado, coarsely chopped
Directions:
Directions:
Steam the corn in a steamer basket or microwave for about 1 minute. Put aside to cool. Make the dressing by whisking the first 6 ingredients together. Mix the corn, beans, bell pepper, tomatoes, scallions, and cilantro. Pour the dressing over the bean mixture and toss until everything is coated. Let the salad rest for at least 30 minutes. Add avocado before serving.
Personal Notes:
Personal Notes:
This makes a great main dish served over cooked quinoa.

 

 

 

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