Black Bean & Sweet Corn Salad Recipe
Alright, I might be a bit dramatic there, but so often I find myself scrambling for a side dish that’s healthy and interesting. More than a few times this recipe or a variation of it has stepped up and made all the difference! It is flexible and easy – and that’s not a bad bonus right there!
I used sweet corn that I had frozen last summer, but any corn you have on hand would be just as delicious. The variations this salad allows for are liberating too – I find that if I don’t have lemon juice, lime juice or apple cider vinegar does a great job! Just be sure to add it slowly, taste-testing as you go.
Ingredients: (serves 6)
1 can black beans, drained and rinsed
2 cups sweet corn
1/3 cup chopped cilantro
1/3 cup chopped green onion
1/2 diced avocado
2 Tbsp lemon juice
1 Tbsp white wine vinegar
salt and garlic powder to taste
Variations: add diced tomato, jalapeño, black eyed peas, green or red pepper, minced fresh garlic in place of powder
I hope you enjoy!