"This delicious salad highlights all the beautiful flavors of Summer. And would make the perfect accompaniment to any meal from the grill. Serve it as a side salad or with some tortilla chips as a chunky dip." That's what the lovely woman who gave me this recipe had to say about it. I couldn't have said it better! Light and refreshing! This really is the perfect Summer salad! And it would be lovely when paired with grilled chicken, beef, or even fish. Right now my daughter is finishing off what's left of it with some tortilla chips that I baked this morning. So good! Enjoy!
1-2 Tbsp olive oil
1 Tbsp lime juice
1/4 cup freshly chopped cilantro
1/2 tsp kosher salt
1/2 tsp freshly cracked black pepper
2 1/2 cups corn kernels (from about 5 ears of fresh corn or frozen organic corn)
1 pt grape or cherry tomatoes, halved
1/2 cup red onion, minced
1 15 oz can black beans, drained and rinsed
In a large bowl, whisk together the olive oil, lime juice, cilantro, salt and pepper. Add the corn, black beans, tomatoes, red onion, and toss to coat. Set in refrigerator for thirty minutes to an hour so the flavors have a chance to meld. Add avocado to bowl and gently mix. Taste to see if you would like more salt and pepper. Serve immediately.
Adapted from a recipe given to me by: Erica Sampo. Thank you, Erica!
Blogs I have shared this dish with:JAQS Studio, D J's Sugar Shack, Crumbs And Chaos, Making The World Cuter, Natasha In Oz