This colorful salad screams summer. It would make a perfect bbq side dish but is hearty enough to eat as a meal. I bring this salad to work for lunch and it keeps me full all day.
I go light with the seasoning because I don’t want to overpower the veggies and beans, if you want to add more feel free to play with measurements.
AuthorShannon
3 cups corncut off the cob, canned or frozen
1 can black beansdrained
1 cup assorted tomatoescherry or grape
1 avocado
¼ cup red onionfinely diced
2 tbsp cilantrochopped
1 tbsp olive oil
2 tbsp lime juice
½ tsp cumin
½ tsp chili powder
salt and pepper to taste
1
in a large bowl combine corn, black beans, tomatoes, red onion, cilantro, and avocado
2
in small bowl mix olive oil, lime juice, cumin, chili powder, salt and pepper. Stir to combine and pour over salad
Categorylunch, salad, sides, vegetarian
Ingredients
3 cups corncut off the cob, canned or frozen
1 can black beansdrained
1 cup assorted tomatoescherry or grape
1 avocado
¼ cup red onionfinely diced
2 tbsp cilantrochopped
1 tbsp olive oil
2 tbsp lime juice
½ tsp cumin
½ tsp chili powder
salt and pepper to taste
Directions
1
in a large bowl combine corn, black beans, tomatoes, red onion, cilantro, and avocado
2
in small bowl mix olive oil, lime juice, cumin, chili powder, salt and pepper. Stir to combine and pour over salad
