Corn Salad with Black Beans and Cherry Tomatoes
Christine Cummins
This salad is perfect in the summertime when you have already had corn on the cob every weekend and are looking for something new to do with corn. Black beans give this salad substance, and I like serving it with grilled flank steak or shrimp barbequed on skewers.
ingredients
- Salad
- 3 cups fresh corn (cooked and removed from the cob)
- 1 can black beans (drained and rinsed)
- 1 ripe Haas avocado (cut into cubes)
- 1 pint cherry tomatoes (halved)
- 1/4 cup scallions (chopped)
- Dressing
- 2 tbs extra virgin olive oil
- 1 tbs fresh lime juice
- 1/2 tsp grated lime zest
- 1 garlic clove (minced)
- 1/2 cup cilantro (minced)
- Kosher salt and freshly ground pepper (to taste)
directions
Combine the corn, beans, avocado, tomatoes and scallions in a large bowl. Mix remaining dressing ingredients in another bowl and pour into salad. Gently toss and serve.
Source: Christine Cummins
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews