Corn and Black Bean Salad
1 3/4 cup corn kernels (fresh or frozen)
2 cans (14.5 oz each) Muir Glen® organic plain or fire roasted diced tomatoes, drained
1/2 cup canned black beans, drained, rinsed
1/4 cup chopped red onion
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1/2 teaspoon coarse salt (kosher or sea salt)
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 clove garlic, finely chopped
1 Avocado, pitted, peeled and chopped
This is a great salad to make ahead for your next gathering--and it's so pretty to serve!
Preparation & Directions
Cook corn as directed on bag. Rinse with cold water; drain.
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.
Spoon this colorful salad into Bibb lettuce leaves and garnish with fresh sprigs of cilantro.
We recommend using organic ingredients where available. For more information see Why Organic?