{ Southwestern Sweet Corn Salad }

 

As the weather starts to get warmer, we are all craving cookouts and patio time! This is a great side for a potluck, a lunch salad or even a dip with chips.

{ ingredients }

  • 1 15 oz. can of black beans, drained and rinsed
  • 1 ear of fresh sweet corn, off the cob
  • 1 cup cherry tomatoes, halved
  • 1 jalapeno, finely diced (optional)
  • 1/3 cup red onion, chopped
  • 1 medium avocado, diced
  • 3 Tbs. fresh cilantro, chopped
  • 1 Tbs. EVOO
  • Juice from 1-2 limes
  • Salt & pepper to taste

{ directions }

  1. In a large bowl, combine beans, corn, tomatoes, pepper, onion, cilantro, salt and pepper. Squeeze fresh lime juice to taste and stir in EVOO.
  2. Marinate in the refrigerator 30 minutes and add avocado just before serving.
  3. Enjoy! Yum!

{ Additional Add-Ins & Tips}

  • Use garbanzo beans instead of black beans OR use half and half
  • Add 1-2 scallions, chopped
  • For added char flavor, grill the corn and/or jalapeno before adding
  • Chop large for side salad or smaller for a dip

Makes about 4 servings. Served here with jalapeno twiced baked potatoes modified from this recipe.

{ Keep Cooking in Love & Light! }

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