Corn and Black Bean Salad
This easy no-cook salad makes the most of sweet summer corn.
Servings: 6
Ingredients
For the dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 small clove garlic grated or minced
- 1/4 teaspoon cumin
- 1/4 teaspoon fine sea salt or to taste
- 1/8 teaspoon ground black pepper or to taste
For the salad:
- 30 ounces canned black beans drained and rinsed, about 3 cups
- 2 ears corn approximately 1 1/2 cups
- 1 medium red bell pepper chopped
- 1 cup cherry tomatoes halved
- 1/2 cup finely chopped red onion or shallot
- 1 avocado diced
- 1/4 cup crumbled cotija cheese
- 1/2 cup coarsely chopped cilantro
Instructions
- In a small bowl, whisk together the olive oil, lime juice, garlic, cumin, salt and pepper.1/4 cup extra virgin olive oil, 2 tablespoons fresh lime juice, 1 small clove garlic, 1/4 teaspoon cumin, 1/4 teaspoon fine sea salt, 1/8 teaspoon ground black pepper
- In a large bowl, combine the black beans, corn, bell pepper, cherry tomatoes, red onion, avocado, cotija cheese, and cilantro.30 ounces canned black beans, 2 ears corn, 1 medium red bell pepper, 1 cup cherry tomatoes, 1/2 cup finely chopped red onion or shallot, 1 avocado, 1/4 cup crumbled cotija cheese, 1/2 cup coarsely chopped cilantro
- Briefly re-whisk the dressing, then toss with the other ingredients. (Note: stir gently to prevent the avocado from losing its shape).
