Corn, Black Bean and Avocado Salad

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adapted from Whole Foods Market recipes


kernels from 3 medium sized ears of fresh sweet corn, cooked ( I used leftover corn from a few nights ago) 

1 - 15.5 oz. can of black beans, rinsed and drained

1/2 cup red onion, chopped

1 medium red or orange bell pepper, seeded and chopped

chopped jalapeno pepper, to taste

3 scallion, white and light green parts only, chopped

1 TBS olive oil

2 TBS UNseasoned rice vinegar OR white vinegar

1 TBS fresh lime juice

pinch of sugar

salt and pepper, to taste 

1/2 avocado, chopped

1/3 cup chopped cilantro OR parsley


1.  Combine corn, black beans, red onion, bell pepper, jalapeno, and scallions.  In 4-cup glass measure or small bowl, whisk together olive oil, vinegar, lime juice, sugar and salt and pepper.  

2.  Pour dressing over the corn mixture and gently stir to combine.  Cover and refrigerate for about an hour to let flavors mingle.  

3.  Before serving, add avocado and cilantro.  Stir well.  Enjoy! 
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