Southwestern Black Bean And Corn Salad
If you are looking for a delicious corn salad idea, this recipe has you covered. It is simple to make and works well for meal prep!
Ingredients
- 4 ears corn or about 4 cups
- 1 15 ounce black beans drained and rinsed
- ½ cup red onion finely diced
- 1-2 avocados
- 1 cup cilantro
- ½ bell pepper
- 1 cup chopped tomatoes
- ¼-1 cup jalapenos finely minced
- ¼ cup lime juice you might need more, the amount will depend on your preferences
- salt and pepper start with ½ teaspoon salt and a dash of pepper. Add more as needed.
- ½-1 cayenne pepper depends on your tolerance for heat
- ½ teaspoon cumin
- 2 tablespoons olive oil
Instructions
- Bring about 10 cups of water to a boil in a large pot.
- Add in your corn on the cob.
- Cook for 5-7 minutes.
- Remove from the water.
- Once it has cooled slightly, cut your corn off the cob.
- Let the corn cool. I spread mine across a plate.
- While it is cooling, cut up and prep all your other veggies
- Combine all the ingredients in a bowl and gently mix to combine.
- Add in more lime, salt, or pepper as needed. I love a lot of lime, but I know not everyone does. Adjust according to your taste preferences.
- Now, sit back and enjoy. This is great as a salad, used as a dip, or a topping for tacos.
- It holds well in the fridge for up to 3 days. The avocados will get ugly, so maybe add those as needed.