Soups & Side Dishes

corn and black bean salad

Corn and Black Bean Salad
This is a great salad to make ahead for your next gathering—and it's so pretty to serve!
Prep Time:15 min
Start to Finish:1 hr 15 min
Makes:8 servings (1/2 cup each)
Average 4.33 from 3 ratingsAverage 4.33 from 3 ratingsAverage 4.33 from 3 ratingsAverage 4.33 from 3 ratingsAverage 4.33 from 3 ratings 3 ratings
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ingredients

1/2bag (16-oz size) Cascadian Farm® frozen organic sweet corn (1 3/4 cups)
2cans (14.5 oz each) Muir Glen® organic plain or fire roasted diced tomatoes, drained
1/2cup canned black beans, drained, rinsed
1/4cup chopped red onion
3tablespoons chopped fresh cilantro
2tablespoons fresh lime juice
1tablespoon vegetable oil
1/2teaspoon coarse salt (kosher or sea salt)
1/2teaspoon ground cumin
1/4teaspoon pepper
1clove garlic, finely chopped
1avocado, pitted, peeled and chopped

preparation directions

1.Cook corn as directed on bag. Rinse with cold water; drain.
2.Stir together corn and remaining ingredients except avocado. Refrigerate until ready to serve, at least 1 hour. Stir in avocado just before serving.
High Altitude (3500-6500 ft): No change.