My aunt introduced me to this corn, black bean, and avocado salad at a family BBQ and I've been making it ever since. It's the perfect summer salad, full of fresh vegetables and loaded with taste.
We eat it alone as a fresh side salad, or you can even serve it as a topping for tortilla chips.
Here's a tip: If there is any of this corn, black bean, and avocado salad left over, serve it with poached eggs for breakfast the next morning. Delicious.
Corn, Black Bean, and Avocado Salad
Ingredients:
- 2-3 ears of fresh corn, kernels cut off the cob
- 1 red bell pepper, chopped
- 1 jalapeño pepper, chopped with seeds removed
- 1/2 of a red onion, chopped
- 2 tbsp. olive oil
- 1 container of cherry tomatoes, each cut in half
- 1 ripe avocado - peeled, pitted, and diced
- 1 can black beans, drained
- Handful of fresh cilantro, chopped
- Tortilla, crisped and sliced into thin strips about 1 inch long (optional)
Dressing:
- Juice from 2 limes
- 1/4 cup olive oil
- 1 clove garlic, minced
- Salt & pepper to taste
Directions:
- Sauté the corn, red pepper, jalapeño, and red onion in the olive oil just until tender. Place in bowl and let cool.
- Add tomato, avocado, and beans to the bowl.
- In a separate bowl, whisk all dressing ingredients together.
- Add dressing and mix together gently, being careful not to smash the avocado.
- Chill and serve. Add cilantro and top with tortilla strips just before serving.
Elisa Rispoli is the publisher for Macaroni KID West Morris, N.J.
