Black Bean and Corn Salad

Most often when I make Mexican food for dinner, I serve it with the classic rice and beans.  I love the delicious duo, but on a warm night or with a lighter dish like my Potato Chip Crusted Fish Tacos, I like to have a light and fresh side dish.  This salad is simple and quite versatile.  You can add whatever vegetables or fruits that are in season.  If you are serving this in the summer months, use corn cut from the cob, or if you have the grill going, char the corn and peppers on the grill before chopping them for the salad.  I’d love to hear how you made this salad your own and try it out myself!

 

Black Bean and Corn Salad – Serves 6, Cook Time – 20 minutes

1 can black beans, drained and rinsed

1/2 cup corn

1 green bell pepper, chopped

1 jalapeno, chopped

3 green onions, sliced

1 avocado, chopped

1/8 cup cilantro, chopped

4 tablespoons olive oil

2 tablespoons lime juice

1/4 teaspoon garlic powder

1/4 teaspoon cumin

Tajin seasoning (chili peppers and lime)

Salt and pepper

Toss all the vegetable together in a mixing bowl.  In a smaller bowl, combine the oil, vinegar and seasonings.  Whisk until combined.  Top the salad with the dressing and keep in fridge until ready to serve to allow flavors to come together.  Best if made at least a couple hours ahead of time.  Serve and Enjoy!