I'm not sure why I haven't shared this recipe with you guys yet. It's a summer staple around here. The best part of all is it requires no cooking, thus no heating up your kitchen on an already hot day. Just chop some veggies, toss in some beans, pour on the dressing and you are ready to go! I usually serve with a side of tortilla chips.
A cold bottle of Topo Chico sparkling mineral water tops it all off. Easy to find here in San Antonio, apparently it's gotten the attention from foodies all around the country. It's bottled in Monterrey, Mexico, so it's no surprise that we've known about it here in south Texas for quite some time. After all, the drive to the border of Mexico is shorter than the drive to Dallas. But, I've strayed off topic. Back to the Black Bean and Corn Salad recipe.
If you want your dressing slightly sweetened, add a little honey to taste, or agave to keep it vegan. You don't have to use fresh corn. I use frozen sweet corn straight out of the bag. I don't even worry about thawing it out.
Black Bean and Corn Salad
- 3 cups sweet corn (cool, if cooking fresh)
- 2 medium tomatoes, diced
- 1 large avocado, diced
- 2 cans black beans, rinsed
- 2 green onions, chopped
- 1/4 cup extra virgin olive oil
- juice from 2 limes
- 1 clove minced garlic
- 1/2 cup chopped fresh cilantro
- pinch of cayenne pepper
- salt, to taste
Place corn, tomatoes, avocado, black beans, and green onions in a large bowl. In a separate container, mix together the ingredients for the dressing. Whisk until well combined and pour over the salad. Stir gently to avoid mashing the avocado. Serve immediately.