Corn and Black Bean Salad

 

Corn and Black Bean Salad


4 ears of fresh corn OR 1 10-12 oz. bag of frozen corn 

1 15 oz. can of black beans, drained and rinsed

1 jalapeno

5 oz cherry tomatoes cut in half

3 green onions chopped

1 bunch of cilantro chopped 

1 avocado, pitted and peeled

1 tsp. Cumin 

2 tbsp. lemon juice

1 tbsp. extra virgin olive oil

1/2 tsp salt

Optional: 1 boneless skinless chicken breast grilled or sautéed and sliced.



Peel and husk corn. Using a knife, cut kernels off the cob OR

Place frozen corn in the refrigerator so it can defrost before you make the salad. Drain defrosted corn in a colander.


Drain and rinse black beans in a colander. Rinse with cold water and let the beans drain completely.


Cut the jalapeno in half.  Remove the seeds and white ribs to reduce the heat.  Dice.

Cut cherry tomatoes in half.

Chop green onions.

Wash and chop cilantro.

After peeling and pitting the avocado, dice into chunks.


In a large mixing bowl, combine corn, black beans, jalapeño, cherry tomatoes, green onions, cilantro and avocado.


Drizzle lemon juice, extra virgin olive oil, cumin and salt over the corn mixture. 


Toss to combine and serve or refrigerate for up to 2 days.






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