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  • Writer's pictureDairy Keen

Black Bean and Corn Salad

I found this recipe and it was super easy to throw together. I made it with a fresh ear of corn, I didn’t cook it I just cut the raw corn off the cob. The corn was my favorite part. It has beans for protein, and the fresh vegetables make it perfect for summer.

Black Bean and Corn Salad

1 - 15 oz. canned Black Beans (drained and rinsed) or Pinto Beans

1 ½ cup fresh or frozen Corn

1/2 cup Red Onion (minced)

¼ cup Cilantro (chopped)

¼ Cup your favorite Salsa OR 1 Tablespoon minced Jalapeno

2-3 tablespoons fresh squeezed Lime Juice

2 tablespoon Olive Oil

½ teaspoon salt

¼ teaspoon pepper

1 whole Avocado (medium dice)

1 cup Tomatoes (diced)

1 cup Shredded Cheese of your choice

Taco Chips for serving.

Add the ingredients to a medium bowl EXCEPT for the avocado, tomatoes, and cheese.

Refrigerate until ready to serve. Can keep refrigerated for up to four days.

When ready to serve add in avocado and tomato and cheese and toss gently. Serve immediately with taco chips and enjoy! I make myself an individual serving by putting some avocado, tomatoes and cheese into my bowl and add some of the bean mixture.

Gluten free as written and Dairy Free if you use Dairy Free Cheese.

Enjoy, Jan Dairy Keen- Home of the Train


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