Recipe: Corn & Black Bean Salad

Do you have a 4th of July cookout to attend next weekend? Looking for something to bring that will satisfy your nonvegan friends and family? I present to you a perfect summer salad. This is great because it can be eaten as an appetizer or a side dish or even added to the top of your veggie burger. You can make a lot for a cookout, or keep it at home and eat it all week when it gets too hot to cook. I will warn you that making this requires a sharp knife, a large bowl and the willingness to cut up a lot of grape tomatoes, but in the end you will be happy you spent the time. Additionally, you will never come with leftovers, so plan in advance.

You’ll Need:

3 Cups Grape or Cherry tomatoes
1 large and 1 small can of black beans (approx 3 cups)
1 Cup of Frozen Corn Kernals
1 bunch of green scallions
1/2 Bunch of Fresh Cilantro
2 Limes
2 Cloves of Garlic
1 Jalapeno or Serrano pepperĀ  (optional)
2 Avocados
3 Tbs Olive Oil
1 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/2 tsp red pepper flakes

Wash and quarter all the tomatoes.
Dice your scallions and mince the garlic, cilantro and hot pepper (if using).
Rinse the black beans well.
Add all of the chopped vegetables, black beans and frozen corn to a big bowl.
Toss gently with the olive oil.
Mix the spices together in a small bowl or crush them together using a mortar and pestle.
Add the spice mixture to the vegetables and fold in.
Cut the avocado into bit sized chunks and add to the top of the salad.
Juice the limes and pour the juice into the bowl over the avocado. (This will prevent the avocado from turning brown.)
Toss together gently and adjust seasoning.

I always serve with tortilla chips, so I go light on the salt. If you are serving as a side dish, you may want to add more.

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