Southwestern Black Bean Corn Salad
Did you see my post in the Facebook group about my favorite cold corn salad? This one is pretty similar. You could also add some finely chopped kale! Don’t even bother cooking the corn!
Ingredients
15 1/2
ounces
black beans
rinsed and drained
9
ounces cooked corn
fresh
1
medium tomato
chopped
1/3
cup
red onion
chopped
1
scallion
chopped
1 1/2
limes
juice of
1
T olive oil
2
T cilantro
fresh minced, or more to taste
salt
Pepper
1
Hass avocado
medium, diced
1
jalapeno
diced, optional
Instructions
In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
Squeeze fresh lime juice to taste and stir in olive oil.
Marinate in the refrigerator 30 minutes.
Add avocado just before serving.
Recipe Notes
Adapted from Skinny Taste (www.skinneytaste.com)