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Change of Scenery + {Recipe} Summer Bean, Corn and Avocado Salad

Ingredients

Summer Bean, Corn and Avocado Salad

  • Kernels from 2 ears of fresh cooked corn OR 1 can (about 15 oz) whole kernel corn, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup diced and seeded tomatoes
  • 1 avocado, diced
  • ½ small red onion, diced
  • 2 garlic cloves, minced
  • ¼ cup chopped cilantro
  • ¼ teaspoon ground cumin
  • Jalapeno slices (optional)
  • 1/3 cup olive oil
  • ¼ cup fresh lime juice
  • Salt and pepper to taste

Directions

Summer Bean, Corn and Avocado Salad


Combine corn, beans, tomatoes, avocado, onion, garlic, and optional jalapeno in large bowl. Stir to combine.

Whisk together lime juice and oil in small bowl. Pour over corn mixture and toss to combine. Season with salt and pepper, if desired.

Great as a side dish or as an appetizer served with tortilla chips. Also great served warm with a sprinkle of cheddar or Mexican cheese in a flour tortilla or as a main dish with grilled shrimp mixed in.