This delectable dish may be eaten with a spoon or "salsa" style with tortilla chips. Either way, it is sure to delight your taste buds! I make black bean & corn salad quite often in the Summer months because of the availability of fresh produce. I usually serve it alongside grilled BBQ chicken and another side; either garlic mashed potatoes or fresh fruit. If you are feeling especially adventurous, you can grill the corn over an open flame and cut directly off the cob.
Ingredients:
1 can black beans (14.5 ounces)
1 can yellow corn or freshly grilled corn, cut from cob (14.5 ounces)
12-15 cherry tomatoes, sliced
2 jalapenos, seeded and chopped (or leave seeds if you like mucho heat!)
1/4 cup cilantro, chopped
1/4 cup basil leaves, chopped
juice of 1 lime
1 avocado, cut in small squares
2 tblsp. olive oil
1/4 cup red onion, diced (optional)
salt & pepper
Directions:
Drain and rinse beans with cold water. Drain corn and add to beans. Add tomatoes, jalapenos, cilantro, basil, lime juice, avocado, olive oil and red onion, if desired. Mix gently with large spoon. Salt & pepper to taste.
(Sometimes, I add more lime juice because my husband really likes the citrus flavor in this dish.)
Chill in refrigerator until ready to serve.
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