real life test kitchen: black bean salad
As soon as it gets close enough to summer that I can find decent sweet corn, I start making this summer salad. While it’s definitely better in July when the corn and tomatoes are local, I can’t bring myself to wait. You can try my adaptation, after the jump, or Rachel Ray’s recipe that uses frozen corn and a different mix of veggies. — Sarah L.
Black Bean Salad
1 can black beans, rinsed and drain
2 ears of sweet corn, boiled or grilled, then cut off the cob
3 plum tomatoes, chopped
1 jalapeno, deseeded and diced
2 avocados, diced
1 tsp chili powder
1 tsp cumin
1 lime, juiced, whisked with 2 TBSP vegetable oil
cilantro, optional
Combine all the ingredients and gently toss together. Let sit for 10-15 minutes before serving.
Oh man, if I had an avocado right now, it’d be on like DONKEY KONG! This is so what I’m in the mood for this time of year!
I have a similar recipe I found on the Whole Foods website. Ironically, I like it much better when I leave out the black beans. Here’s a link to an old blog post I wrote about it: http://www.funfindsformom.com/blog/fresh-mozzarella-salad-with-avocado-roasted-corn-and-grape-tomatoes
Here in our country is the end of the season! of the avocado of course!
and im very sad because of that! especially after this recipe! HAHA nooo im kidding! looks very good!
This looks delicious…so refreshing for the summer. I can’t wait to try it. Thanks for sharing.