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Avocado, Corn and Black Bean Salad

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I call this a salad because it has so many yummy, summery veggies, but let’s get real… this is a meal on a chip!  When the days are hot and long, no one wants to work very hard on dinner.  I cook the corn and assemble everything early in the day, and let the flavors mingle until the sun sets.  You can spoon it into tacos, over nachos or toss it in a green salad… even take it on along on a camping trip!

Avocado, Corn and Black Bean Salad

The fresh lime juice will keep everything fresh and perky for a couple of days, so make enough to last a few meals.  I’ve found the perfect way to cook corn is to boil a pot of water, then drop in the whole corn-cobs.  Immedieatly turn off the heat, cover the pot, and set the timer for 5 minutes.  Pull the corn out and run under cold water to stop the cooking.  When the corn has cooled, slice off the kernals. All the other ingredents are raw, except for the black beans, which are from a can (or cooked).  Now, take this Avocado, Corn and Black Bean Salad poolside with a margarita and few friends!

Avocado, Corn and Black Bean Salad
Recipe type: Salad
  • 2 ears of cooked corn, cut from the cob
  • 2 avocados, cut into small chunks
  • 1 can of black beans (or 1½ cup cooked)
  • 1 cup cherry tomatoes cut in halves
  • ¼ cup chopped cilantro
  • ¼ cup finely chopped red onion
  • 2 limes, juiced
  • ½ tsp salt (maybe more)
  • ¼ tsp fresh ground pepper
  • ¼ tsp ground cumin
  • ¼ tsp chile powder
  1. Combine all the ingredients in a bowl, and mix until combined. Chill and enjoy!


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