Corn and Black Bean Salad

Muir Glen Corn and Black Bean Salad

Ingredients

1/2 bag (16-oz size) Cascadian Farm® frozen organic sweet corn (1 3/4 cups)

1/2 bag (16-oz size) Cascadian Farm® frozen organic sweet corn (1 3/4 cups)

2 cans (14.5 oz each) Muir Glen® organic plain or fire roasted diced tomatoes, drained

2 cans (14.5 oz each) Muir Glen® organic plain or fire roasted diced tomatoes, drained

1/2 cup canned black beans, drained, rinsed

1/2 cup canned black beans, drained, rinsed

1/4 cup chopped red onion

1/4 cup chopped red onion

3 tablespoons chopped fresh cilantro

3 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

2 tablespoons fresh lime juice

1 tablespoon vegetable oil

1 tablespoon vegetable oil

1/2 teaspoon coarse salt (kosher or sea salt)

1/2 teaspoon coarse salt (kosher or sea salt)

1/2 teaspoon ground cumin

1/2 teaspoon ground cumin

1/4 teaspoon pepper

1/4 teaspoon pepper

1 clove garlic, finely chopped

1 clove garlic, finely chopped

1 Avocado, pitted, peeled and chopped

1 Avocado, pitted, peeled and chopped
Prep time: 15 minutes PT0H15M  |  Total time: 1 hour 15 minutes PT1H15M
8 Servings (1/2 cup each)

This is a great salad to make ahead for your next gathering--and it's so pretty to serve!

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.

  3. Stir in avocado just before serving.

High Altitude (3500-6500 ft): No change.

Special Touch
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?