Summer is rapidly passing by! Though it may be hard to believe, August will be here before we know it. We have a few weeks left to enjoy the summer. Why not live it up and enjoy lots of delicious summery foods while we can! Today, we have a simple but delicious recipe for summer Black Bean and Corn Salad with Avocado. This works great with chips and dip, or you could eat it all on its own!
Black Bean and Corn Salad with Avocado Ingredients:
- 2 cups of fresh or frozen corn
- 2 cups of grape tomatoes cut in half
- 1 – 15 ounce can of black beans that have been drained and rinsed thoroughly
- 2 avocados that have been diced
- 1 red onion
- ¼ cup of cilantro
Black Bean and Corn Salad with Avocado Dressing:
- 2 tablespoons of olive oil
- 2 tablespoons of lemon juice
- 1 teaspoon of salt
- 1 teaspoon of black pepper
Black Bean and Corn Salad with Avocado Directions:
Use a small bowl to combine all the ingredients for the dressing. Whisk them together and sit the bowl to the side. Use a food processor to chop the onion and the cilantro. Alternatively, you could hand chop these ingredients. In a larger bowl, mix the avocado, black beans, corn, tomatoes, onion, and cilantro. Toss the ingredients together to combine them. Then, pour the dressing over the top to combine them and toss again. You can serve this immediately or store it in the refrigerator for 3 to 4 days.