Black Bean & Corn Salad

Adapted from Rachel Ray

1 (14-oz) can black beans, drained and rinsed well
2 cups fresh or frozen corn kernels
1/2 cup cherry tomatoes, halved or 1 Roma tomato, finely diced
1/4 cup cilantro, chopped
1/4 red onion, finely chopped (about 1/4 cup)
1-2 scallions, finely sliced (optional)
1/4 cup red or orange bell pepper, finely diced (optional)
1 avocado, cubed
1/4 teaspoon ground cumin (optional)
Juice of one lime
2 tablespoons olive oil
1/2 teaspoon salt, more to taste
Freshly cracked pepper
Crumbled tortilla chips for serving

Combine all ingredients in a bowl.
Allow it to stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss again.

Print Recipe

Black Bean & Corn Salad

Ingredients

1 (14-oz) can black beans, drained and rinsed

2 cups fresh or frozen corn kernels

1/2 cup cherry tomatoes, halved or 1 small tomato, finely chopped

1/4 cup cilantro, chopped

1/2 small red onion, finely chopped (about 1/2 cup)

1 avocado, cubed

1/4 teaspoon ground cumin

Juice of one lime

1-2 tablespoons olive oil

1/2 teaspoon salt, more to taste

Freshly cracked pepper

Crumbled tortilla chips for serving

Instructions

1

Combine all ingredients in a bowl.

2

Allow it to stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss again.

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Black Bean & Corn Salad

Adapted from Rachel Ray