Black Bean and Corn Southwest Salad
 

Black Bean and Corn Southwest Salad

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A delicious combination of summer vegetables that is great as a stand-alone dish or as a side dish.

SERVING SIZE

serves 4-6

INGREDIENTS

2 ears (I ½ cups) corn, shucked and kernels cut off

1 can black beans, drained and rinsed

1 cucumber, diced small

1 red bell pepper, diced small

1 pint cherry tomatoes, cut in half

1/2 bunch cilantro, coarsely chopped

2 green onions, ends removed, coarsely chopped

1/2 jalapeño hot pepper, finely chopped (optional)

2 limes, zested and juiced

2 tablespoons olive oil

1 teaspoon sea salt

1/2 teaspoon black pepper

1-2 avocados, diced

 

INSTRUCTIONS

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In a large bowl, combine the corn kernels, black beans, cucumber, red bell pepper, tomatoes, cilantro, green onions, jalapeño, lime zest, lime juice, olive oil, salt and pepper and mix well.

Fold in the avocados and enjoy.

  PRINT VERSION

vegetable plate

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